Looking for recipe containing portabello mushrooms & rigatoni?

Question

Many years ago I got a recipe from a magazien (probably family circle) and I LOVED IT and oddly enough about ayear later I bought a cookbook (I think it was a woman italian author) and the SAME RECIPE Was in there too. Here's what I remember-it called for portabello mushrooms which were grated up and cooked in a sauce which I believe was white wine or cooking wine and butter and chicken broth or bouillon and then mixed together with the rigatoni. It was absolutely delicous, a very hearty tasty meal.Back then I used to make it at least 2 x a month (this was probably between 1995-1997 and over the years I lost the cookbook, the recipe and forgot the exact steps on how to make it.I do remember the portabello mushrooms were grated and there was definitely wine and chicken broth/bouillon, this recipe is in a cookbook that may have had some title containing "mama'/ 'grandma" or something to do with homestyle recipes and was so good it was featured in a mag as well, does someone know it?

to the person who answered so quickly-
lachefderouge- yes that is the correct recipe, thank you thank you, I remember the name "in Nonna's kitchen) I knew it had somethingt o do with a mom or grandma, thank you so much, this recipe is EXCELLENT, I will now be making it this week thanks to you and I recommend anyone to try it, even those who prefer "meat" this tastes like it has meat in it, so hearty

Answer 1

Rigatoni With A Thick Mushroom Sauce

Recipe By : In Nonna's Kitchen by Carol Field
Serving Size : 6 Preparation Time :0:08
Categories : Pasta Mushrooms
Sauces, Dips & Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon unsalted butter
1/4 Cup extra virgin olive oil
1 Pound portobello mushrooms -- cleaned
2 Cloves garlic -- sliced
1/8 Teaspoon crushed red pepper
1 1/2 Cups chicken broth
1/2 chicken bouillon cube
1 1/2 Tablespoons italian parsley -- finely chopped
1/4 Teaspoon salt
1 Pound short tubular pasta -- (rigatoni, mezze,
-- etc.
1/4 Cup parmesan cheese -- grated

1. Sauce: Put butter and oil in a large nonstick skillet.
Using the largest holes on a grater, shred mushrooms directly
into skillet. Add garlic and crushed pepper.

2. Saute over medium heat until liquid from mushrooms
evaporates, about 10 minutes. Add broth and bouilion cube,
increase heat to high and cook 10 to 12 minutes for flavors to
blend and liquid to reduce somewhat. Remove from heat, stir
in parsley and salt. Set aside.

3. While sauce cooks, bring a large pot of lightly salted
water to a boil. Add the pasta and cook according to package
directions until firm-tender (al dente). Drain well and return to
pot. Add mushroom sauce and stir over medium heat 1 minute.
Remove from heat, add cheese and toss to mix.
Serve immediately.

Answer 2

RIGATONI WITH TOMATO, BASIL, AND MUSHROOM SAUCE

4 tablespoons olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced
3 garlic cloves, minced
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 baby portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced
4 ounces button mushrooms, thinly sliced
3/4 cup chopped onion
1 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil

12 ounces rigatoni
3/4 cup vegetable stock or canned vegetable broth
1/4 cup grated Parmesan cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
Additional grated Parmesan cheese




Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

Answer 3

i don't have that recipe but you can finds hundreds of similar recipes at recipezarr.com. good luck! it sounds delicious!