Shiitake Mushrooms And Chard Pasta Recipes

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

SHIITAKE ANGEL HAIR PASTA

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

FUSILLI WITH MUSHROOMS AND CHARD

Steps:

• Cook fusilli per package directions.
• Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
• Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
• Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
• Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
• Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.

HERBED PASTA WITH SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
• Cook pasta according to package directions and set aside.
• In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
• Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
• Add wine. Cook another 2-3 minutes to allow flavors to blend.
• Add milk and let simmer until liquid is almost evaporated.
• Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
• Sprinkle with Parmigiano-Reggiano and serve.