GR
EN
Mushroom Stroganoff Rigatoni
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
35 minutes
INGREDIENTS
500 g rigatoni
500 g champignon mushrooms
1½ onion
2 tbsp olive oil
2 cloves garlic
1 tsp tomato paste
300 g water or vegetable broth
1 tsp smoked paprika
1 tbsp mustard 
100 g cream
120 g grated Kefalograviera DODONI
120 grated Cheeses Mix DODONI
25 g fresh cow butter
1 tbsp all-purpose flour
2 sprigs of fresh thyme
2 sprigs of fresh oregano
Salt and freshly ground pepper
PREPARATION 
Preheat oven to 180 oC. Boil the pasta in salted water for 1-2 minutes less than the instructions on the package indicate. By hand or with a tiny knife, remove the stems from the mushrooms and peel them from inside out, or if they are clean, just wipe them with paper and cut them into thick slices or quarters.
EXECUTION 
Heat the olive oil in a large saucepan over medium heat, add the mushrooms and sauté for 2 minutes. Peel and finely chop the onion and garlic, then add them to the saucepan along with the fresh thyme and oregano, and sauté for another 2 minutes. Add the butter and let melt, then stir in a tablespoon of flour with a wooden spoon to prevent sticking, then add the tomato paste and sauté for 1 minute. Pour in the water or broth, whisk in the mustard, and bring to a boil over medium heat for 7 minutes. Strain the pasta when done. Turn off the heat and remove the pan from the hob. Add the hot pasta, cream, grated cheeses and mix until well combined. Fill a pyrex (25 x 33 cm) with the pasta and sauce, then top with the remaining grated cheeses and spread evenly. Bake for 20-25 minutes on the middle grill of the oven, until the cheese melts and turns golden. Serve garnished with fresh basil and thyme leaves.
