Rigatoni al Funghi

• 1 pound Rigatoni Pasta
• 1/4 cups Butter (1/2 Stick)
• 1 package Enoki Mushrooms (around 3.5 Oz)
• 1 package Brown Beech Mushrooms (around 5 Oz)
• 1 package Oyster Mushrooms (around 5 Oz)
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 4 cloves Garlic, Minced
• 1 cup Sliced Onions
• 1- 1/2 cup Heavy Whipping Cream
• 3 ounces, fluid Tomato Paste (Half Of The Small 6oz Can)
• 1 Tablespoon Dry Or Fresh Basil (optional)

1. 1.
2. Bring a large pot of water with 1/4 teaspoon of salt to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente.
4. Drain.
5. 2.
6. In large pot or deep pan, heat butter over moderate heat.
7. Add all 3 mushrooms, salt, and pepper and stir for 4 to 5 minutes.
8. Add in garlic and onions and cook for about 3 minutes.
9. 3.
10. Pour in the heavy cream and tomato sauce.
11. Simmer on low heat for around 10 minutes or until thick and creamy.
12. Add salt to taste.
13. 4.
14. Reduce heat to low and add pasta.
15. Toss for 1 to 2 minutes (add basil when tossing, if desired), then serve!

butter, enoki mushrooms, brown beech mushrooms, mushrooms, salt, pepper, garlic, onions, cream, tomato, fresh basil

Taken from tastykitchen.com/recipes/main-courses/rigatoni-al-funghi/ (may not work)