Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Ingredients:
1 pound semolina pappardelle
2 cups Chanterelle mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Pecorino or Parmesan cheese (optional)
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 5 to 7 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in drained pasta and toss everything together. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Ingredients:
1 pound Lagana Foods pasta
2 cups Chanterelle mushrooms, washed and patted dry
2 cups Herb-Roasted Cauliflower (see recipe)
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Pecorino or Parmesan cheese (optional)
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta and cook until al dente, about 5 to 7 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in drained pasta and cauliflower florets and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Bucatini Pasta with Sautéed Baby Shiitake Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound fresh bucatini pasta, or other fresh pasta of your choice
2 cups mini baby Shiitake mushrooms, washed and thinly sliced
1 Walla Walla sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Grana-style cheese, grated
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the bucatini is al dente, about 5-6 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions, mushrooms and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and garlic is fragrant, about 4-5 minutes.
3. Add drained pasta to the skillet with the vegetables, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.
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Fresh Pasta with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Ingredients:
1 pound fresh pasta
4 cups mixed mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
- Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
- Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
- Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.
Ingredients:
1 pound fresh pappardelle
2 cups Pioppino mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Fettuccine with Sautéed Chanterelle Mushrooms
Rich with locally-foraged mushrooms, chicken stock and herbs, this pasta beautifully captures the flavors of fall.
Ingredients:
1 pound fresh fettuccine
2 cups Chanterelle mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound strozzapreti pasta, or other pasta of your choice
1 pound sweet Italian sausage
1 bunch Lacinato kale, stripped of tough ribs and torn into large pieces
2 cups Portobello mushrooms, washed and thinly sliced
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Grana-style cheese, grated
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the strozzapreti is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions, mushroom and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and garlic is fragrant, about 4-5 minutes. Add in kale and cook until just slightly wilted, about another minute or so.
3. Add drained pasta and sausage to the skillet with the vegetables, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.
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Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms
Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.
Ingredients:
1 pound fresh bucatini pasta, or other fresh pasta of your choice
2 cups Shiitake mushrooms, washed and thinly sliced
1 bunch red Swiss chard, leaves separated from tough stems and coarsely chopped
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup F&L garlic confit
¼ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the bucatini is al dente, about 5-6 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the mushrooms and Swiss chard, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and Swiss chard is just wilted, about 4-5 minutes.
3. Add drained pasta to the skillet with the vegetables, then toss everything together with the rest of the olive oil, butter and garlic confit. (If pasta seems a little dry, mix in reserved pasta water.) Check for seasoning and add more salt and pepper if needed. Serve with a healthy grating of Grana-style cheese and enjoy!
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Campanelle with Porcini Cream Sauce & Winter Herbs
Serve this balsamic-kissed pasta main with some crusty Gruyère cheese bread and a crisp salad; dinner is done!
Ingredients:
12 ounces Wildly Beloved Campanelle pasta
1 ounce dried porcini mushrooms
1 cup hot water (for rehydrating mushrooms)
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
½ cup heavy cream
¼ cup grated Parmesan or Pecorino
1 tbsp Ritrovo aged balsamic vinegar
Sea salt and black pepper, to taste
Fresh herbs from your box (thyme, parsley, or sage), chopped
Farm-fresh egg, optional, for topping
Method:
1. Place the dried porcini in 1 cup hot water for 20–30 minutes. Drain mushrooms, reserving liquid, and chop roughly. Strain liquid through a fine sieve and set aside.
2. Boil Campanelle in salted water until al dente. Reserve ½ cup pasta water and drain.
3. Heat olive oil in a skillet over medium heat. Sauté garlic and shallot until fragrant, about 2 minutes. Add chopped porcini and cook another 2–3 minutes. Stir in cream, ½ cup reserved mushroom liquid, and balsamic vinegar. Simmer gently until slightly thickened. Season with salt and pepper.
4. Toss cooked Campanelle with the sauce, adding pasta water a splash at a time to reach your desired consistency. Stir in fresh herbs and top with grated cheese if using. Optionally, fry or poach a farm-fresh egg and place on top for a luxurious touch.
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Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound rigatoni pasta, or other pasta of your choice
1 pound sweet Italian sausage
6 cups baby kale, stripped of larger stems and torn into large pieces
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Asiago Pressa cheese, grated
½ teaspoon Porcini salt
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the pasta is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until onions are tender and translucent, about 3-4 minutes. Add in kale and cook until just slightly wilted, about another minute or so.
3. Add drained pasta and sausage to the skillet with the kale mixture, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add a healthy pinch of Porcini salt and the Asiago Pressa cheese. Serve with additional Asiago Pressa-style cheese to sprinkle over pasta as desired.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.