Mushroom Kale Pasta with Garlic Butter
The Granor Kitchen regularly makes garlic butter, but you can always make your own or use any other sort of flavored butter like truffle for an extra hit of mushroom.
Ingredients
2-4 oz butter, room temperature
2 cloves garlic, minced
5 sprigs parsley and/or dill, roughly chopped
1 lemon, zested
2 quarts oyster or king trumpet mushroom
1 container rye fettuccine
2 bunches kale, stemmed and sliced into thin ribbons
1 cup bread crumbs (optional)
Method
- Combine the butter, garlic, chopped herb, and lemon zest and mix until evenly combined
- Taste adding salt as needed and then transfer to the fridge to cool
- Tear the mushroom into bite sized pieces
- In a large frying pan, heat a hefty glug of olive oil over medium high heat
- Add the mushrooms with salt and black pepper and pan fry until golden brown
- Boil the pasta until just under al dente then drain saving 1/4 cup of cooking water
- Return the pasta to the cooking pot and add the mushrooms, kale, and butter allowing the heat to wilt the kale and melt the butter adding cooking water splash by splash as needed to keep saucy
- Divide between serving bowls and top with breadcrumbs if using
