Combine porcini mushrooms and 3/4 cup of hot water.
Heat a thin layer of olive oil on medium-high until hot. Add rosemary in a single, even layer. Cook, occasionally tilting the pan to coat the rosemary in the oil, 1 to 2 minutes, or until slightly crispy and fragrant. Transfer to a paper towel-lined plate, leaving the infused oil in the pan. Season the fried rosemary with salt and pepper. Set aside.
Brown the mushrooms. Heat the pan of reserved oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes, or until slightly browned. Season with salt and pepper transfer to a bowl without wiping out the pan.
Cook the swiss chard. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently until lightly browned and fragrant.
Add the swiss chard leaves and stems and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the chard leaves have wilted. Remove pan from heat.
Cook the pasta according to instructions on box.
While the pasta cooks, remove the porcini mushrooms mushrooms from hot water, reserving the water. Roughly chop the porcini mushrooms; add to the bowl of browned mushrooms.
Finish and plate your dish. Combined all ingredients in pan and cook on medium high, stirring frequently until thouroughly combined.
Remove from heat and season with salt and pepper. Garnish with fried rosemary and remaining pecorino cheese and enjoy!
8 oz rigatoni
3 oz cremini mushrooms (subsititute with Ali'i mushrooms from DA BOX)
3 oz maitake mushrooms (substitute with Ali'i mushrooms from DA BOX)
2 cloves garlic (peeled and sliced)
1/2 bunch swiss chard (sliced and chopped into small pieces)
1 bunch rosemary (whole leaves removed from stem)
2 tbsps butter
2 tbsp heavy cream
1/4 cup grated pecorino cheese
1/4 oz dried Porcini Mushrooms