Wild Mushroom Pasta with Swiss Chard and Roasted Shallot Chef Butter

Where we live, Cêpes, also known as Boletes and Porcini, flourish in our forest during the winter months right after we get our first rain. It’s not a long season but they can be prolific and we freeze them for later use. They are just as good after being frozen, I think the freezing concentrates the flavor. Whenever you get them, they are truly delightful.
If wild mushrooms are not available, oyster mushrooms, shiitakes, maitakes work just as well for this recipe. Swiss chard is one of the few vegetables available in the farmers market during winter and this is a delicious way to get your greens in winter time.
I always use fresh pasta for this recipe. It absorbs the buttery sauce better than dried pasta and takes less time to cook. Dried pasta will work too.
Keyword: Monterey Farms ArtiHearts
Servings: 4


  • 1 pound fresh pasta
  • 1 pound exotic mushrooms, cleaned and roughly chopped
  • 1 bunch Swiss chard, stripped from the stem and roughly chopped
  • ½ log Roasted Shallot Chef Butter, 2 ounces
  • Sea salt and fresh ground pepper, optional
  • Comté cheese, optional


  • Prepare your pasta. Bring a large pot of water to boil. Add the pasta and cook to al dente. Strain and be sure to save about a cup of the pasta water for the sauce.
  • In a large skillet over medium high heat, melt 4 medallions Roasted Shallot Chef Butter, (half a log) until it sizzles. Add your exotic mushrooms and sauté until they are fully cooked and slightly crispy.
  • Throw in the chopped Swiss chard and sauté until wilted. Cover it for a minute or two to speed up the wilting. Remove the lid, add the pasta with a quarter cup pasta liquid. (Season with sea salt and fresh ground pepper if desired. Remember, Chef Butters are intensely flavored so easy on the seasoning.)
  • Toss the pasta with the vegetables until everything is covered with the yummy, buttery sauce and heated through. Divide between 4 pasta bowls and enjoy. I like to add a sprinkling of Comté cheese, but just a touch. (Comté is from the French Alps, like gruyere, which is from the Swiss Alps.)