Wild Mushroom & Baby Swiss Chard Pasta

One of my favorite things about fall is that it's mushroom season! When I go to the farmer's market I can't stop myself from filling my bags with handfuls of interesting choices -- some of my favorites are Chanterelle, Lion's Mane, Clamshell, and Trumpet Royale.  Mushrooms are a good source of B-complex vitamins and minerals including potassium and phosphorus.  My favorite way to enjoy them is sautéed with garlic and thyme and served over pasta, polenta, or on a flatbread pizza.  Here's a pasta recipe I made this week and really enjoyed.

Wild Mushroom & Baby Swiss Chard Pasta from Claudina's Kitchen

4 oz. sprouted wheat papardelle pasta (or fettucini also works well)
1 T. olive oil
1 T. butter
1 shallot, finely chopped
5 c. mushrooms (I used all listed above but easier to find combinations such as oyster, shitake, and crimini are great too), thinly sliced and cut to 1 to 2-inch pieces
3 cloves garlic, minced
1 c. vegetable broth
6 c. baby swiss chard
1 heirloom tomato, cut into 1/2" cubes
1/2 t. salt  + to taste
1/4 t. pepper + to taste
1 t. fresh thyme, minced
1/2 c. grated parmesan
1 meyer lemon, zested and juiced
shaved parmesan for garnish
fresh basil for garnish

Preparation

• Heat pasta water to boil.
• Heat oil and butter in large saute pan over medium-high heat.
• Add shallot, 1/4 t. salt, pepper and cook for 2-3 minutes until translucent but not browned
• Add mushrooms, garlic, 1/4 t. salt and cook 10-12 minutes, stirring regularly, until mushrooms have released their juices and cooked down fully
• In the meantime, once pasta water boils add pasta and cook according to directions. Drain.
• Add baby swiss chard, tomato, thyme, and 1/4 c. broth, cook 3-4 minutes until swiss chard is fully incorporated and tomato softened.  Add additional broth as needed so that mixture maintains small amount of liquid.
• Add grated parmesan, 1/2 lemon juice and pinch of zest.  Add salt, pepper, and additional lemon to taste.
• Serve 2 oz pasta onto each plate, top with mushroom mixture, parmesan shavings, and thinly-sliced basil.  Serve immediately.

Serves: 2 as main dish
Related Post: Less Pasta, More Veggies

Comments

[Bob Engel]

Great recipe. All the right companion flavors to make mushrooms sing. You might also visit my fungi-friendly blog
http://fungifoodie.blogspot.com/