{"id":9443,"date":"2021-03-16T11:14:32","date_gmt":"2021-03-16T09:14:32","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=9443"},"modified":"2021-03-16T11:15:40","modified_gmt":"2021-03-16T09:15:40","slug":"umami-samfa-rigatoni-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/umami-samfa-rigatoni-recipe\/","title":{"rendered":"Umami Mushroom Rigatoni Recipe"},"content":{"rendered":"<p>As astonishing as new mushrooms blooming into life have been the generous kindness of the South African public to breast cancer survivors in 2020!<\/p>\n<blockquote><p>Together a record amount for breast cancer survivors was raised!<\/p><\/blockquote>\n<p>Despite a pandemic, lockdowns and financial hardships in the year of Covid-19, South Africans have very generously contributed a record\u00a0<strong>R692\u00a0784 for Reach for Recovery\u2019s Ditto Project<\/strong>\u00a0\u2013\u00a0the highest amount raised since the project\u2019s inception in 2010.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/03\/2-2.jpg\" \/><\/p>\n<p><strong>The money comes from the Power of Pink campaign, which is the sale of fresh mushrooms in pink punnets at Pick n Pay stores every October.<\/strong><\/p>\n<blockquote><p>R1 from each punnet goes to Reach for Recovery, which provides silicone breast prostheses to breast cancer survivors who cannot afford breast reconstruction after a mastectomy.<\/p><\/blockquote>\n<p>Knowing that purchasing a punnet of mushrooms can make such a big difference, we felt like sharing some of our favourite recipes making these small but versatile vegetables.<\/p>\n<ul>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/samfa-grain-bowls-with-green-goddess-dressing\/\">Mushroom Grain Bowls with Green Goddess dressing<\/a><\/li>\n<li><strong>Umami Mushroom Rigatoni<\/strong><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/caprese-samfa-zoodles-recipe\/\">Caprese Mushroom Zoodles<\/a><\/li>\n<\/ul>\n<h3>Umami Mushroom Rigatoni<\/h3>\n<p><em>Serves: 4<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>250g rigatoni pasta (or another similar short pasta)<\/li>\n<li>4 large portabello mushrooms<\/li>\n<li>250g portabellini mushrooms<\/li>\n<li>2 Tbsp olive oil<\/li>\n<li>2 Tbsp butter<\/li>\n<li>1 large bunch fresh thyme<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>2 Tbsp soy sauce<\/li>\n<li>\u00bd cup cr\u00e8me fra\u00eeche<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>1 lemon, cut into wedges<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Cook rigatoni in boiling salted water, until al dente.<\/li>\n<li>Reserve 1 cup of pasta cooking water and drain pasta.<\/li>\n<li>While the pasta is cooking, scrape out the black gills from the underside of the portabellos with a teaspoon. Cut each portabello in half and then cut each half into four chunky wedges.<\/li>\n<li>Slice portabellinis into quarters.<\/li>\n<li>Heat oil and butter in a large cast iron pan over medium-high heat.<\/li>\n<li>Add garlic and cook, stirring constantly, until fragrant.<\/li>\n<li>Add mushrooms and thyme.<\/li>\n<li>Cook mushrooms, tossing them often until just tender and golden brown.<\/li>\n<li>Pour in the soy sauce and cook until absorbed.<\/li>\n<li>Turn the heat down.<\/li>\n<li>Stir in the cr\u00e8me fra\u00eeche, salt, pepper, and a splash of pasta water.<\/li>\n<li>Add cooked pasta and toss gently to coat in the mushroom sauce.<\/li>\n<li>Keep adding pasta water as needed to achieve a silky, shiny sauce.<\/li>\n<li>Serve pasta with squeeze of fresh lemon juice and extra freshly ground black pepper.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>As astonishing as new mushrooms blooming into life have been the generous kindness of the South African public to breast cancer survivors in 2020! Together a record amount for breast cancer survivors was raised! Despite a pandemic, lockdowns and financial hardships in the year of Covid-19, South Africans have very generously contributed a record\u00a0R692\u00a0784 for&#8230;<\/p>\n","protected":false},"author":1,"featured_media":9446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-9443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=9443"}],"version-history":[{"count":3,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9443\/revisions"}],"predecessor-version":[{"id":9453,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/9443\/revisions\/9453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/9446"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=9443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=9443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=9443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}