Best Shiitake Mushrooms And Chard Pasta Recipes

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SHIITAKE MUSHROOMS AND CHARD PASTA



Shiitake Mushrooms and Chard Pasta image

Here is one of my favorite pasta recipes. I got the idea from a Better Homes and Gardens magazine and changed it to my liking. Hope you will likke it, too.

Provided by Kathie Carr @kathiecc

Categories     Pasta

Number Of Ingredients 12

1 tablespoon(s) virgin olive oil
1 - medium onion, finely chopped
2 - cloves garlic, minced
1 pound(s) shiitake mushrooms, cleaned and sliced
1/2 pound(s) crimini mushrooms or other sliced mushrooms for variety (or use all shiitake)
1 large can whole tomatoes, roughly chopped, with juice
1 - bunch swiss chard, tough stems removed, roughly chopped
1-2 sprig(s) fresh oregano or 1/2 tsp dried
1/4-1/2 teaspoon(s) dried chili flakes
8 - ounces shredded gruyere cheese
2 ounce(s) shredded parmesan cheese for garnish
1 pound(s) pasta of your choice

Steps:

  • In a medium sized skillet, heat olive oil until shimmering. Add onion and cook at medium-low heat until translucent, about 5 or 6 minutes. Add garlic and cook until golden brown, about 1 minute. Add mushrooms and increase heat slightly. Cook until the mushrooms have thrown off their moisture and started to brown.
  • Add tomatoes, chili flakes and oregano and cook until heated through. Add Swiss chard and cook until wilted, just a couple of minutes. Stir in gruyere cheese. Meanwhile, cook whatever pasta shape you desire, until al dente. Drain pasta and top with sauce and sprinkle with Parmesan cheese.

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE



Pasta With Kale, Shiitake Mushrooms and Sausage image

Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.

Provided by The New York Times

Categories     dinner, lunch, quick

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 bunch black kale, washed, ribs removed
4 Italian sausages (mild or hot)
1/2 pound shiitakes (or brown mushrooms), washed, thinly sliced
4 garlic cloves, peeled, finely chopped
4 shallots, peeled, finely chopped
1 tablespoon olive oil
2 cups chicken stock or pasta water
1 tablespoon sweet butter
Sea salt and pepper
1/2 cup grated Parmesan or Romano cheese
1 box pasta (spaghetti, ziti, penne, or fusili)
1 tablespoon kosher salt for the pasta

Steps:

  • Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
  • Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
  • Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.

Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 27 grams, Carbohydrate 106 grams, Fat 49 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1253 milligrams, Sugar 10 grams, TransFat 0 grams

HERBED PASTA WITH SHIITAKE MUSHROOMS



Herbed Pasta With Shiitake Mushrooms image

A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.

Provided by Ingy1171

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb spaghetti noodles
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
2 -3 garlic cloves, diced
1/2 medium onion, chopped
1 1/2 teaspoons chopped basil (I use freeze-dried)
1/2 teaspoon italian seasoning
1/2 cup milk
1/2 cup dry white wine
6 -9 dried shiitake mushrooms
1 cup parmigiano-reggiano cheese

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.

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