Wednesday, February 6, 2013

In the Kitchen with Jason: Delicious Noodles and Mushrooms

This recipe was originally named Mushroom Rigatoni Bake and can be found in the Cooking Light Complete Cookbook. I decided to rename it after we made it and it was fantastically delicious, and we immediately planned to make it again about a week later (this had nothing to do with us having enough cheese to make it at least one more time, I promise!).

  • 8 ounces uncooked rigatoni
  • 2 tsp butter
    • Yes you read that correctly, that's teaspoons. I just eyeballed this from my stick butter so I highly doubt there would be an issue if you did the same.
  • 1/4 cup diced onions
  • 12 ounces mushrooms
    • The original recipe calls for two different types of expensive mushrooms, but Jess and I made it with just boring white mushrooms that are easy to find a the grocery store. They were delicious so you don't have to waste money one fancy mushrooms.
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 garlic cloves, minced
  • 1 Tbsp red wine
  • 1/4 cup flour
  • 2 cups milk
    • Recipe calls for 2% but we used prepared dry milk.
  • 1 cup (4 ounces) grated Asiago cheese, divided in half
  • Preheat your oven to 375 degrees.
  • Cook the noodles according to their package, drain them and set them aside.
  • While the noodles cook, melt the butter in a large nonstick skillet over medium high heat.
  • Add the onions and cook for 3 minutes.
    • Make sure to enjoy the fantastic aroma of onions fried in butter as it is one of the most delicious smells ever to come from a kitchen.
  • Add mushrooms, thyme, salt, pepper, and garlic and cook for 8 more minutes.
  • Add the wine and cook for 1 final minute, stirring regularly.
  • Remove from heat, but do not turn off burner.
  • Over the already-on burner, put the flour in a large sauce pan.
  • Gradually add the milk while whisking the whole time.
  • Bring to a boil and let it go for one minute, making sure to whisk it the whole time.
  • Remove from heat and add half of the cheese, whisking until it is completely melted. 
  • In a large bowl, combine and mix the pasta, veggies, and sauce.
  • Dump the noodley goodness into a 8 or 9 inch square baking dish,
  • Top with the remaining cheese and bake for 30 minutes.
  • Servings 4
  • Calories per serving: 474
  • Fat grams per serving: 16
  • Carbs per serving: 61.4g
Please enjoy!

-Chef Jason

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