Mushroom and Swiss Chard Rigatoni

Instructions

  • Prepare vegetables. 

  • 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! 

2 servings

Ingredients
  • 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