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.)