Blue Oyster Mushroom Dandelion Greens Pasta
Often the most satisfying home cooked meals are the ones that are inspired by a few simple high quality ingredients.
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
1/2 lb rigatoni pasta
1/4 red onion medium dice
4 cloves garlic, minced
3-4 clusters blue oyster mushrooms, ends trimmed and cut into clusters of 3-4 mushrooms each
1/2 bunch dandelion greens, roughly chopped (or other bitter green such as arugula or radicchio)
red pepper flakes
fresh cracked black pepper
kosher salt
butter
extra virgin olive oil
Parmigiano Reggiano cheese, for grating at the end
Instructions
For the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a saute pan until barely smoking. Add the mushrooms in a single layer (if you can't make a single layer cook the mushrooms in separate batches). Season with salt. Sear on one side until golden brown then flip the mushrooms and add 2 tablespoons of butter. Toss the mushrooms in the butter until they are golden brown allover. Remove the mushrooms to a plate.
To finish the dish: Bring a pot of water to a boil. Season it with salt enough so that it tastes like a well seasoned soup. In another pan over medium heat add olive oil and the red onions. When the onions soften add the garlic, a pinch of red pepper flakes and about a teaspoon of fresh cracked black pepper. Cook for 30 seconds to a minute then ladle in about 4 ounces of pasta water. Add the mushrooms to the sauce and a few tablespoons of butter. Keep warm. Cook the rigatoni according to package instructions for "al dente." Add the rigatoni and the dandelion greens to the sauce reserving some pasta water. Over medium heat toss the rigatoni with the sauce until the sauce becomes slightly thick and clings to the noodle.
If the sauce seems dry, add some of the reserved pasta water. Mix in a few glugs of extra virgin olive oil. Transfer the rigatoni to shallow bowls. Finish by grating a generous amount of Parmigiano Reggiano cheese over the pasta.