Mushroom Rigatoni & Rib-eyes

First you need to clean your mushrooms. Don't run them under water, mushrooms are like sponges, they will soak up all the water. Instead, take a sponge, wash cloth or paper towel and dampen it, gently and quickly wipe off each Shiitake mushroom top. Then break off the stem. Save the stems!

Slice the mushrooms and slice half an onion. Sautee in 2 tablespoons of each extra virgin olive oil and butter until soft. Sprinkle with fresh cracked black pepper, but not salt. You don't want to salt mushrooms until they are almost finished cooking.

Take your stems, and about 2 cups of water and simmer. We want to get out as much flavor from the stems as we can, making a mushroom broth.

You will need a can of diced tomatoes, any kind is fine.

Drizzle a couple of tablespoons of Kitchen Bouquet, found near the marinades in your grocery store, over your onions and mushrooms as they are sauteing.

Pour in your can of tomatoes.

Grate about a cup to a cup and a half of fresh Parmesan.

Add the Parmesan to your mushrooms. Stir until cheese is melted. Ladle your mushroom broth out of your pot, leaving stems in the pot, into your mushrooms, onions & cheese. Make sure not to scoop your ladle on the bottom of your pot, that is where the bits that fell off your stems sank to. Stir, this mixture should be creamy with a good amount of juice for your pasta.

In a large pot generously salt a full pot of water. Cook your rigatoni pasta until al dente, which means your pasta will still have a bite. You want to do this because pasta continues to cook after you drain it, no one likes mushy pasta!

Season your rib-eyes with kosher salt and fresh cracked black pepper. Cook them on the grill until medium-rare. Or burnt, if you're into the well done kind of thing.

You will also need 3 to 4 whole portobello mushrooms. Clean them as you did the shiitake mushrooms. Generously brush with half melted butter, half extra virgin olive oil. Season with kosher salt and fresh cracked black pepper. Cook on the grill until tender and juicy. These puppies are soooo full of flavor, taste just like a steak! I'm in love.

After you pull them off the grill, slice them into about 4 or 5 pieces per mushroom and stir them into the rest of your mushrooms.

Let your steaks rest for a few minutes before you cut into them. Tender, flavorful and juicy!

Serve your mushrooms over the rigatoni, next to your mouth watering, medium-rare rib-eye. mmmmm Enjoy!

Ingredients:
1/2 lb shiitake mushrooms
3 or 4 portobello mushrooms
1-1 1/2 cups fresh grated Parmesan cheese
1 box rigatoni
2 rib-eye steaks
1/2 yellow onion
3/4 stick of butter
5 tablespoons extra virgin olive oil
1 can diced tomatoes
2 tablespoons Kitchen Bouquet
Kosher salt
Fresh cracked black pepper