Rigatoni with Blue Oyster Mushrooms and Dandelion Greens

Blue oyster mushrooms + dandelion greens + pasta. Often the most satisfying home cooked meals are the ones that are inspired by a few simple high quality ingredients. Don’t mistake high quality for expensive - this pasta dish costs around $2.50 per person (with some really good mushrooms as the primary expense). And if you’re looking to go G-FREE the mushrooms, with their savory and meaty quality, sautéed with the greens would make a perfect meal in themselves.

I love pasta for lunch on a weekend. This dish was inspired by a morning family trip to the farmer’s market where I found the mushrooms and greens, Chloe stole a few strawberries from a local farmer, and Preston finagled his way into a cookie stuffed-popscicle for breakfast.

Print Recipe

Rigatoni with Blue Oyster Mushrooms and Dandelion Greens Yum

Blue oyster mushrooms + dandelion greens + pasta. Often the most satisfying home cooked meals are the ones that are inspired by a few simple high quality ingredients.

Course

Pasta + Noodles

Cuisine

Italian

Prep Time

20 minutes

Cook Time

10 minutes

Passive Time

10 minutes

Servings

people

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 or other mushroom such as beech or hen of the woods
• 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

Course Pasta + Noodles Cuisine Italian Prep Time 20 minutes Cook Time 10 minutes Passive Time 10 minutes Servings people 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 or other mushroom such as beech or hen of the woods 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

1. 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 all over. 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.