Mushrooms, fresh pasta, artisanal cheeses, and local produce are some of my favorite things to pick up while I’m at the Farmers Market. This pasta dish incorporates all of them and can easily be adjusted for whatever is fresh in the market on any particular week. I use chard here, but feel free to substitute kale, spinach, or really any greens you like. It serves 4-6.
Ingredients:
1 Quart Mushrooms, sliced (I used 1 pint of Lion’s Mane & a mixed pint of Cremini & Shiitake)
I Bunch Chard, leaves and stems separated and chopped
4 Scallions, sliced and separated whites from greens
4 oz Fromagina Goat Cheese
4 Sprigs of Fresh Thyme Leaves, chopped
3 tbsp Olive Oil (divided)
1 lb of Bucatini pasta
1/2 tsp Kosher Salt
Reserved Pasta Liquid
How I make it:
-Heat 1.5 Tbsp Olive oil in a large skillet on medium to medium high heat (depending on how hot your burner gets).
-Add sliced mushrooms and chopped thyme leaves to the pan and sauté until golden brown (8-10 minutes). Season them with 1/4 tsp of salt as you finish cooking them and set aside in a bowl or dish.
-Drop pasta into 4-6 quarts of boiling salted water and cook according to package instructions (in this case, 3 minutes).
-Return the skillet to burner, add the remaining olive oil and allow to heat for about 30 seconds on medium heat.
-Add the white part of the scallions to the pan, along with the stems of the chard and 1/8 tsp salt. Allow to cook for about 3 minutes.
-Add the chopped chard leaves, the remaining 1/8 tsp salt and sauté until leaves have wilted.
-Remove Bucatini from boiling water with tongs and put it directly into skillet, adding pasta liquid as needed to finish the pasta in the skillet.
-Add sautéd mushrooms back to the skillet and stir to combine.
-Remove Skillet from heat, add 4oz of goat cheese and stir until well combined, adding more pasta liquid as needed.
-Top with chopped scallion greens.
-Serve immediately.
The goat cheese beautifully compliments the mushrooms and creates a wonderful sauce that permeates the bucatini for an amazingly delicious dish. It’s a great vegetarian meal option that’s full of flavor and is so satisfying!
Happy Eating!
This recipe is part of a collaboration with Downingtown Farmers Market. I sourced all of the ingredients used in this recipe from the following vendors:
Aunt Mamie’s Italian Specialties
More Optimistic Kitchen Recipes From the Farmers Market:
Beef & Mushroom Farmers Market Stir Fry
