Elephant Grove's Rigatoni with
Mushroom Brandy Sauce


1 lb. box of rigatoni or any other
large shaped pasta (shells, bow ties, etc.)
3 tablespoons of butter
2 tablespoon of olive oil
3 cups of assorted mushrooms
(porcini, shittake, button, *Portobello,
crimini, oyster, etc.)
1/4 cup of brandy (sherry or Madeira can be used)
2 teaspoons of dried tarragon
1/4 cup of heavy cream
1/4 cup of chicken or vegetable broth
1 tablespoon of chopped garlic
Fresh ground black pepper
Salt to taste
Chopped parsley for garnish
Grated cheese (parmigiano reggiano,
Romano) for garnish

*If you use Portobello mushrooms,
scrape the black gills from under the cap.

Boil pasta according to package directions.
Meanwhile begin making mushroom sauce.
Melt butter in a large skillet with
1 tbs. of oil.
Add the chopped garlic and
stir into the butter and oil mixture.
Add mushrooms, salt and pepper and
saute on medium heat allowing the mushrooms
to release their juices. (About 10 minutes.)
Add the brandy (or other alcohol) and simmer
until the alcohol has evaporated.
Add the tarragon and heavy cream.
At this point you may want to add
a little more fresh ground black pepper.
Fold in the pasta and the parsley.
Serve in pasta plates or bowls with lots
of grated cheese and a crusty loaf of bread.
Serves 4.