If I could only have one vegetable, it would have to be the mushroom — so versatile!  Chop and saute, stuff and bake, the possibilities are endless.  I always have mushies in my fridge- I store them in a paper bag to stop them from getting sweaty.  Nobody likes their mushies getting hot and heavy in the fridge!

I found a recipie for Rigatoni with Creamy Mushroom Sauce and decided to give it a whirl, below is my take on it.  I can never find chives, and when I do, its always in those little herb plastic containers and you just know its been sitting out for a week…so if you can’t find chives or balk at having to pay $4.00 for some grass-like stems, use finely sliced spring onions instead.  This was a very tasty recipie — however I did find that it didnt reheat that well, or perhaps it was because I always end up heating things to 6 billion degrees in the microwave!

Creamy Mushroom Pasta
Serves 4

Heat the oil in a large frypan (aka skillet) over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.

While the onion is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally – this should take about 8 to 10 minutes.

While the pasta is bubbling away in the water, add the mushrooms to the frypan, seasoning with salt and pepper. Cook until mushrooms are tender, stirring occasionally – this should take about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta and garnish with the chopped chives. Serve immediately.