Riggatoni with Maitake Mushroom

By nekmor

Ingredients

• 1 pound fresh rigatoni (I used egg, but you can use regular or whole wheat and I’m sure no one will come knocking)
• 2 tablespoons olive oil (plus a little more for later)
• 1 or 2 cloves garlic, minced
• 1/2 medium onion, chopped
• dash of red pepper flakes (optional if your kids don’t like heat; but they probably don’t like mushrooms either, so might as well throw it in)
• 1 to 2 cups maitake mushrooms (or whatever fresh mushrooms you foraged at the market today), cleaned and chopped into bite-size pieces.
• zest of 1/2 lemon
• salt & pepper to taste
• 1/3 cup bread crumbs
• 1/3 cup Parmesan
• handful of fresh thyme or parsley

Preparation

Step 1

In a medium pot, boil water and prepare pasta as directed. Drain, place in a large bowl (separating out pasta portions for kids who won’t eat mushrooms) and toss with a tiny bit of olive oil to prevent sticking.

Meanwhile, in a large skillet over medium-low heat, add olive oil and saute garlic, onion, and red pepper flakes until onions are soft, about 5 minutes. (Garlic shouldn’t burn since it’s “embedded” in onions.) Turn up heat slightly and add mushrooms, cooking until they release their liquid, about 3-5 minutes and adding more oil if you feel the mixture is too dry. Stir in lemon zest, salt and pepper and transfer to the bowl with pasta.

Turn up the heat to high and add another generous glug of olive oil. Add bread crumbs and cook until toasted and crispy, about 1 minute. Add to pasta bowl along with Parmesan and fresh herbs.