4 ounce shiitake mushrooms, chopped
4 ounce portabella mushrooms, chopped
4 ounce domestic mushrooms, chopped
6 ounce veal stock
4 ounce chopped tomato
4 ounce chopped red onions
thyme, to taste
oregano, to taste
8 ounce rigatoni pasta
4 ounce butter
salt, to taste
white pepper, to taste
Sauté mushrooms and onions in butter. Deglaze pan with veal stock. Add tomatoes. Add seasoning. Toss all with pasta.