Here’s a meatless meal that’s hearty, easy, and delicious. I did try the mushroom sauce using just fresh button mushrooms and then tried it with dried mushrooms mixed with the fresh, and it really did make a difference. Using the dried mushrooms gave the sauce a more earthy and flavorful taste. I used dried oyster mushrooms but if you want to spend a little more, or can find them on sale, dried porcini mushrooms would add even more richness. The salad adds a refreshing side and is seriously good! When we finished filming this video, Trig actually ate more of the salad than he did pasta. And then when my husband got home, he tried the salad and loved it….two guys who liked the salad…it’s that good!
RIGATONI WITH MUSHROOM SAUCE –
Prep Time: 15 to 20 minutes (includes soaking time for dried mushrooms)
Cook Time: About 30 minutes
Serves: 4 for approx $7.15
Ingredients:
- 1/2 ounce dried mushrooms *You can increase this amount to 1 ounce if you want-I used 1/2 for budget purposes
- 2 teaspoons olive oil
- 2 cloves garlic, peeled
- 1 onion, cut in half and thinly sliced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano, or 1 1/2 teaspoons chopped fresh oregano
- 6-8 ounces fresh mushrooms (I used button), trimmed, wiped clean and sliced
- pinch of nutmeg
- 1 14-oz can plum tomatoes, drained, juices reserved
- salt and pepper to taste
- 3/4 pound rigatoni
- 1/4 cup freshly grated Parmesan cheese
Directions:
In a small bowl, soak dried mushrooms in 1 cup hot water for 15 to 20 minutes. Drain, reserving the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer and set aside. Rinse and chop the mushrooms.
In a large nonstick skillet, heat oil over medium heat. Add garlic cloves and cook, stirring occasionally, until light golden, 2 to 3 minutes. Discard the garlic. (I love garlic so I actually chopped the garlic up after it cooked and added it back in to the sauce later…but it makes it very garlicy). Add onions, 1 tablespoon of the parsley and oregano; cook, stirring occasionally, until the onions are softened, 4 to 5 minutes.
Increase heat to medium-high. Add fresh mushrooms, the reserved dried mushrooms and nutmeg; saute until the mushrooms begin to soften, 3 to 4 minutes.
Stir in the reserved soaking liquid, tomatoes and about half of their juice. Bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce heat to low and simmer until the juices have reduced slightly, 8 to 10 minutes. Season with salt and pepper. Stir in the remaining 2 tablespoons parsley.
Meanwhile, cook rigatoni in a large pot of boiling salted water until al dente, about 12 to 15 minutes. Drain and transfer to a serving dish. Spoon the mushroom sauce on top and sprinkle with Parmesan and additional pepper.
ROMAINE, RED ONION & ORANGE SALAD –
This is best if you mix the dressing and salad together at the last minute. My husband did try this about 8 hours after I made it and it was still good but by the next day, it was soggy….so it’s not something you want to make days ahead.
Prep Time: 10 minutes
Serves: 4 for approx $2.50
Ingredients:
- 1 small red onion, thinly sliced
- 2 navel oranges
- 1/3 cup orange juice
- 2 tablespoons olive oil, preferably extra-virgin
- 2 teaspoons Dijon mustard
- 1 small clove garlic, minced
- pinch of sugar
- salt and freshly ground black pepper to taste
- 4 cups washed, dried and torn romaine lettuce
Directions:
Soak onions in cold water for 10 minutes; drain. With a sharp knife, peel oranges, removing white pith. Slice.
In a salad bowl, whisk together orange juice, oil, mustard, garlic, sugar, salt and pepper. Add lettuce, onions and orange slices. Toss well.