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Mushroom and Fontina rigatoni

Mushroom and Fontina rigatoni recipe - Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).

By Emma Knowles
  • Serves 4
  • 15 mins preparation
  • 40 mins cooking
Mushroom and Fontina rigatoni
Mushroom and Fontina rigatoni

Ingredients

  • 500 gm mixed mushrooms, such as Swiss brown, flat and pine
  • 2 tbsp olive oil
  • Finely grated rind of ½ lemon
  • 1 garlic clove, finely chopped
  • 400 gm dried rigatoni (we used wholemeal)
  • 185 ml pouring cream (¾ cup)
  • 20 gm mixed dried mushrooms, softened in 60 ml boiling water for 20 minutes
  • 150 gm Fontina, diced
  • 50 gm parmesan, finely grated, plus extra for scattering
  • 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves
  • 60 gm chilled butter, coarsely chopped

Method

Main
  • 1
    Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.
  • 3
    Bring cream, dried mushrooms and their soaking liquid, and remaining garlic to a simmer
    in a saucepan, add to pasta along with Fontina and parmesan, season to taste and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with extra parmesan and bake until bubbling and golden brown (20-25 minutes).
  • 4
    Cook butter in a saucepan over medium-high heat until light nut brown (2-3 minutes). Remove from heat, add extra sage leaves and season to taste. Serve pasta hot drizzled with sage butter.

Notes

Drink Suggestion: Well-cellared pinot noir Drink suggestion by Max Allen