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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Pasta with Hedgehog Mushrooms and Chard
This week’s signature dish, with locally-foraged mushrooms, shallots and diced pancetta.
Ingredients:
½ pound hedgehog mushrooms
4 tablespoons olive oil
2 tablespoons butter
1 shallot, finely minced
2 cloves garlic, finely minced
4 ounces diced pancetta(optional)
1 bunch chard, chopped into 1 inch pieces
½ cup red or white wine
1 cup stock or water
Parmesan cheese for grating
Red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Gently brush and clean mushrooms. Sauté mushrooms in butter and olive oil until golden. Add minced garlic and shallots and pancetta (if desired) and continue to sauté until garlic and shallot is opaque.
2. Add chopped chard and continue to sauté, stirring until chard is just cooked. Deglaze pan with a little wine and water or chicken stock. Test for seasoning add salt and pepper to taste. Toss mixture with hot pasta and serve immediately
Variations: This dish is also wonderful topped with fresh chopped herbs; ricotta cheese; chopped pistachios or pine nuts; or, asparagus instead of chard.
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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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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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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 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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Pasta with Pancetta, Mushrooms & Garden Herbs
Savory pancetta, earthy mushrooms, and a tumble of fresh herbs come together in this simple, deeply flavorful pasta—rustic, comforting, and perfect for a spring evening.
Ingredients:
12 ounces fresh pasta
4 ounces Norcino Salumi pancetta, diced
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil
2 cloves garlic, minced
½ cup dry white wine (optional)
1 tablespoon butter
½ cup pasta cooking water (as needed)
1 handful fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 small bay leaf
Zest of ½ lemon
Salt and freshly cracked black pepper
Grated Parmesan or Pecorino, for serving
Method:
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, cook pancetta until the fat renders and the edges are crisp, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add olive oil if needed, then add mushrooms in a single layer. Let them cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender.
3. Add garlic and thyme to the pan and cook for 30 seconds until fragrant. Deglaze with white wine (if using) and let it reduce by half. Return pancetta to the pan. Add cooked pasta, butter, and a splash of pasta water, tossing to coat and create a light, glossy sauce. Add more pasta water as needed to loosen.
4. Remove bay leaf, then toss in parsley and lemon zest. Season with salt and pepper to taste. Finish with grated cheese and an extra drizzle of olive oil.
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Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.
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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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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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