| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound mezzi rigatoni
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced
- 4 ounces cremini mushrooms,
- quartered
- 8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups)
- 5 ounces pecorino cheese, grated (about 1 1/2 cups)
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and season with salt and pepper.
- Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms.
- Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed.
- Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1518 |
| Total Fat | 81 g |
| Saturated Fat | 45 g |
| Carbohydrates | 128 g |
| Dietary Fiber | 6 g |
| Sugar | 19 g |
| Protein | 71 g |
| Cholesterol | 283 mg |
| Sodium | 1644 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1518 |
| Total Fat | 81 g |
| Saturated Fat | 45 g |
| Carbohydrates | 128 g |
| Dietary Fiber | 6 g |
| Sugar | 19 g |
| Protein | 71 g |
| Cholesterol | 283 mg |
| Sodium | 1644 mg |
Reviews
Loved this dish! However way too much sauce for the amount of pasta and mushrooms! The pasta was overwhelmed by the sauce. Going to half the sauce next time. Heavy but delicious. Great as a side dish. Great recipe!!! 🙂
I have made this for Thanksgiving 3 years in a row and my family loves it. The kids do not even question the mushrooms which they would otherwise not eat. I also change it up a little using heavy cream vs milk and I always add a sharp cheddar as well. I have also made it for a work potluck and I just kept the pasta and cheese sauce separate until serving and it was creamy and delicious. I served it with a side of bacon so people could top their own. I have had nothing but raves!!!!
Extremely delicious! Made a few changes though, i made two boxes of pasta but kept the suggested amount of milk (used 2%. I added a pound of triple cream brie and only one container of the pecorino, and it came out just perfect…well it could have been creamier but i didnt notice that fact until the next day!
I made this for thanksgiving in one large casserole dish. I substituted a bunch though, a different pasta, and a combo gruyere/cheddar, and I used half and half instead of whole milk. It came out nice, but could have been a bit more creamy with a little bit more flavor. I think next time I will use the brie and maybe buttermilk instead, or half the whole milk and half 1/2 and 1/2. Might add a little more color next time. Loved the butter breadcrumbs 🙂
Very good, family loved it. I went off others posts and used Parmesan & a block of Brie. I also forgot the nutmeg, but it was fine without it. Very rich, so small portions are enough.
I really like this recipe and will definitely make it again. I yields a lot of servings, which is a good thing given the price of the cheese and the mushrooms. I went the brie route. It was creamy and flavorful. I think the one tweak that I will make next time is to use slightly less flour.
This recipe was easy but sophisticated. Very creamy and tasty. I used brie and since I couldn’t locate pecorino cheese I substituted it with parmesan, a suitable substitute according to food experts.
very rich and creamy! loving Taleggio cheese right now! not as good when reheated though.