Rigatoni with Creamy Mushroom Sauce

Name: Rigatoni with Creamy Mushroom Sauce
Total time: 25 min
Ingredients: 50 g mushrooms; 0.4 tbsp Oldenburger Butter unsalted, min. 82% fat, 200g piece; 0.4 shallots, finely diced; 30 ml white wine; 20 ml vegetable stock; 50 ml Cooking Cream Alternative 28% fat, UHT, 1 L; 100 g rigatoni; salt and pepper to taste; bunch of fresh basil for the garnish

Source: https://www.oldenburger-professional.com/rcp_recipe/rigatoni-with-creamy-mushroom-sauce

Total time

25 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
500	g	mushrooms
4	tbsp	Oldenburger Butter, unsalted
4		shallots, finely diced
300	ml	white wine
200	ml	vegetable stock
500	ml	Oldenburger Cooking Cream Alternative UHT, 18% fat
1000	g	rigatoni
		salt and pepper to taste
		bunch of fresh basil for the garnish

Preparation

Making the Mushroom Sauce

Clean and slice the mushrooms. Melt 1 tsp. of Oldenburger Butter in a pan and sweat the diced shallots. Deglaze with the white wine and reduce the liquid by half. Add the vegetable stock and Oldenburger Cooking Cream Alternative, then bring to a boil. Season to taste with salt and pepper. Heat the rest of the Oldenburger Butter in a frying pan and fry the mushrooms, season with salt and pepper, then add to the sauce.

Making the Rigatoni

Cook the rigatoni as per the packaging instructions and add with the creamy mushroom sauce.

The Final Touch

Garnish with basil leaves.