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Forest Mushroom 'Bolognese' with Rigatoni
This delicious pasta entrée is so hearty that you almost wouldn't believe that it's vegetarian. Fresh cremini, porcini, and shiitake mushrooms are cooked down in a white wine and cream sauce bolstered by creamy ricotta cheese, parmesan, and herbs. Chef combines that mushroom cream sauce with his signature kicked up tomato sauce to create a rich meatless bolognese-style sauce. Al dente rigatoni is the perfect vessel to cling to the rich sauce, and the whole dish is finished with roasted mushrooms for even more umami.
Nutritional facts
Protein
20g
Carbs
76g
Calories
690
Fat
34g
Ingredients
Veg, Tomatoes, Whole, Canned, ItalianCanola and Olive Oil BlendBay LeafExtra Virgin Olive OilShiitake MushroomsBlack PepperGarlicHeavy CreamOnionKosher SaltShallotPorcini MushroomRicotta CheeseCrimini MushroomThymeRigatoniCrushed Red PepperBasilWhite WineParmesan Cheese
Reviews
4.4
Based on 1293 reviews
Richard Hughes · 02/03/25
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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