Papardelle with Kale and Foraged Fall Mushrooms

Seattle chef Kaleena Bliss shares her seasonal recipe 🍁

Papardelle pasta with mushrooms, kale, and cheese

This pasta and mushroom combo is a quick, versatile dish.

Photo by Kaleena Bliss

Stumped for dinner ideas? Have some fun-gi with Seattle chef and “Chopped” star Kaleena Bliss, who’s sharing a fall-friendly recipe using foraged mushrooms.

For those who want more hands-on guidance, Kaleena and fellow local chef Nicco Muratore are hosting an outdoor dinner pop-up on Sun., Oct. 16 called “Forage and Feast.”

But if you want to dig for mushrooms on your own, we have a guide — or grab some fresh, earthy goodness from your favorite store and then whip up Kaleena’s magical pasta meal.

Ingredients

  • 5 oz fresh pappardelle pasta (you can also sub any of your favorite pastas)
  • 2 oz whole butter
  • 1/2- 3/4 cup chicken or veg stock
  • 1 cup foraged lobsters or chanterelle mushrooms (or use store bought), cleaned and cut into large pieces
  • 1 cup lacinato kale, washed and large chopped
  • 2 tablespoons shallots, fine dice
  • 1 tablespoon garlic, minced
  • Pinch of red pepper flakes
  • Juice of 1/2 lemon
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chive, chopped
  • 1 teaspoon thyme, chopped
  • 1 oz chevre
  • 1/2 cup grated parmesan
  • Olive oil as needed
  • Salt and cracked black pepper as needed

Directions

1. Cook the pasta per directions on the box in a large pot of salted water.

2. In a large saute pan, heat two tablespoons of olive oil and add the mushrooms. You want to be sure the pan is hot, so that the mushrooms get a nice sear and caramelization on them. Season with salt and pepper and let them cook for 2-3 minutes.

3. Add the garlic, shallot, thyme, and red pepper flakes. Continue to cook the mushrooms for another 1-2 minutes until it smells yummy.

4. Add the butter, stock, lemon juice, and let the mixture simmer on low for about 2-3 min. The butter should melt with the stock and the liquid should thicken a little as it reduces.

5. Add your pappardelle pasta to the pasta water. It should not be boiling, but rather at a low simmer. Cook for 2-3 min depending on how thick it is. Remove pasta from water and shake any excess
water off. Reserve some of the pasta water in case you need to thin out your sauce a little.

6. Once the sauce in the pan with your mushrooms has thickened slightly, add the kale. Then add the pasta to the pan, and mix together. If the pasta is a little dry, add a spoonful of the pasta water. If it’s too runny, let reduce a minute or two more. The sauce should be light, but still coat the noodles.

7. Once at the desired consistency, add the parsley, chive, parmesan, and toss to coat. Taste for seasoning.

8. Place the pappardelle in bowls. Try to get the mushrooms and the kale on top of the pasta. Add the chevre on top. The warmth of the pasta should help melt it and make it creamy.

9. Finish with cracked black pepper and enjoy.

More from SEAtoday