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Bucatini with Mustard Greens and Shiitake Mushrooms

Bucatini

This simple bucatini pasta dish has plenty of room for variation, so experiment with what you have handy.

Bucatini with Mustard Greens and Shiitake Mushrooms

Print This Recipe Total time Yield 4Source Inspired by Michael ChiarelloPublished

This would be wonderful with morels mushrooms as well.

Bucatini

Ingredients

  • 4 cup low-sodium chicken stock
  • 5 tablespoon extra-virgin olive oil (plus more as needed)
  • 7 ounce shiitake mushrooms (brushed clean and roughly chopped)
  • coarse salt and pepper (as needed for seasoning and pasta water)
  • 3 clove garlic (peeled and minced)
  • 1 teaspoon minced fresh rosemary leaves
  • ½ teaspoon anise seeds
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • 4 cup roughly chopped, packed mustard greens (may substitute spinach or chard, cooking times will vary)
  • 2 tablespoon unsalted butter
  • 2 tablespoon chopped parsley leaves
  • 1 pound dried bucatini (or other strand pasta)
  • 1 cup grated Parmesan cheese (divided)

Directions

Place the chicken stock in a large saucepan set over medium-high heat. Bring to a boil then lower the heat, letting the stock reduce by half; set aside.

Heat 4 tablespoons (¼ cup) olive oil in a large saute pan set over medium-high heat. Once the oil begins to shimmer add the mushrooms in as close to a single layer as possible. Let them cook without moving them until lightly browned on one side, about 2 minutes. Stir the mushrooms and saute them, stirring occasionally until brown all over, about 5 more minutes. Season with salt and pepper. Add the garlic and a touch more oil if necessary. Cook stirring often until fragrant, about 1 minute. Add the rosemary, anise seeds, red pepper flakes and reduced chicken stock; bring to a boil. Add greens; seasoning them as needed. Lower the heat to a simmer and cook until tender, about 5 more minutes. Stir in the butter and parsley; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, depending on the pasta you choose. Drain the pasta (reserving about ½ cup of the water) then return the pasta to the pot. Add the greens mixture and ½ cup grated Parmesan, folding to incorporate. Adjust consistency with the reserved pasta water as needed. Pour onto a heated serving platter, garnish with remaining ½ cup cheese and a drizzle of extra-virgin olive oil.