Rigatoni with Oyster Mushrooms and Thyme | Quick Italian Classic
(0)
25 min
Quick
Sezamo
Rigatoni rumenite al dente, învăluite într-un sos mătăsos de unt și ulei de măsline cu ciuperci pleurotus aurite, cimbru aromat și parmezan din belșug. O cină italiană desăvârșită gata în 25 de minute.
Ingredients
Preparation method
Preparing the ingredients
Tear the oyster mushrooms into medium strips along the grain (wiping them beforehand with a paper towel, without washing them excessively). Peel the garlic cloves and crush lightly or slice thinly. Strip the leaves from the fresh thyme sprigs.
Bring a large pot of water to a boil. When the water comes to a rolling boil, add a generous tablespoon of sea salt and the rigatoni pasta. Cook according to package instructions until al dente (about 10-12 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Cooking the sauce and emulsifying
Meanwhile, heat the extra virgin olive oil and half of the butter in a large, deep skillet over medium-high heat. Add the oyster mushrooms in a single layer and let them brown nicely for 5-6 minutes without stirring continuously, until golden and crispy at the edges.
Chef's tip
Do not wash oyster mushrooms in plenty of water as they absorb moisture; simply clean them gently with a brush or a damp paper towel. This way, they will brown and crisp up in the pan instead of steaming.
The starchy pasta cooking water is the secret to a creamy Italian sauce – emulsified with the cold butter and grated Parmesan, it binds everything into a silky sauce without needing heavy cream.
15 min
Under an hour
