Ingredients: Chestnut mushrooms, maitake mushrooms, dried mushrooms, swiss and rainbow chard, shallots, garlic, rosemary.
From the larder: 200g Pasta, olive oil, pinch of salt and pepper, 150ml cream, 25g Parmesan or pecorino.
- In a small bowl place the dried mushrooms and cover with 150ml boiled water.
- Mince shallots and garlic. Slice the fresh mushrooms, separate chard leaves and stems, chop both. Strip rosemary leaves from their stem.
- Cook the pasta to the boiling water and cook for 9-11 minutes until al denté.
- Meanwhile heat 3 tbsp of olive oil in a frying pan, and fry rosemary leaves for 2-3 minutes. Remove the rosemary from the oil and set aside on paper towel.
- Using the same oil and frying pan, fry the fresh mushrooms until soft and browning and then add the garlic and shallots into the same pan, sauté for 2-3 minutes until soft. Keeping the mushroom water, chop the refreshed mushrooms and add to the frying pan.
- In another sauté pan, cook the chard stems for 2 minutes and then add the leaves and cook until wilted.
- While the chard is cooking, add ¾ the dried mushroom water, cream, a knob of butter, rosemary and salt to the mushrooms and garlic.
- Cook for 4-5 minutes so that it is bubbling and reduces slightly and then mix in the pasta and chard.
- Divide between 2 plates and serve with grated parmesan on top.