Rigatoni with Wild Mushrooms
Garlic Truffle Cream, Poached Egg
This Rigatoni with Wild Mushrooms recipe was inspired by a recent trip to Death Valley National Park and two delightful dinners at the Dining Room at The Inn where we ordered their excellent “Pasta de Hongos” both nights.
The drive into Death Valley from Las Vegas feels like entering another world. The landscape shifts slowly to bare rock, wide salt flats, and mountains that look carved out of ash. When we arrived at The Inn at Death Valley, it truly felt like an oasis. Lush palms, green lawns, a spring-fed pool, and a long, low stone building nestled into the hillside.
Originally built in the 1920s, The Inn has been beautifully restored. It still has that classic, almost retro desert-resort feel, but with updated rooms and modern touches that make it really comfortable.
It is located at Furnace Creek, which is one of the most central and accessible points in Death Valley National Park. From there, it’s easy to drive to the major sights.
Watching the sunrise from the terrace outside the dining room with a view of the Panamint Mountains catching the first light was unreal—warm pinks and soft gold sliding slowly down the slopes as the sky turned pale blue. With a cup of coffee and that kind of view, there’s really no better start to the day.
Rigatoni with Wild Mushrooms Recipe
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Death Valley National Park
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