How much easier can a dinner get when making it all in just ONE pot? Try this recipe one night to avoid all those extra dishes to wash! It’s extremely delicious and puts all those swiss chard bunches and mushrooms to use!
- 6 tablespoons butter
- 12 ounces mixed mushrooms (shiitake and oyster)
- 4 garlic cloves, minced
- 8 ounces fettuccine pasta
- 1 bunch of swiss chard, removed from stems and torn (I used a mix of spinach and kale as well in the picture above)
- 3 1/2 cups low-sodium chicken stock
- 1/2 teaspoon salt
- 1 cup parmesan cheese
Heat a large pot over medium heat and add 4 tablespoons of the butter. Whisk often until the butter begins to bubble and brown. When the browning occurs, our the brown butter into a bowl and set aside.
Add the remaining butter to the pot over medium-low heat. Stir in all the mushrooms, stirring occasionally. Cook for about 8 minutes until the mushrooms soften.
Add in the pasta, swiss chard, stock, salt and pepper. Bring the mixture to a boil. Cook for about 10 more minutes, stirring so the pasta cooks. Once the noodles have absorbed most of the stock (you can pour out a little extra if a lot is still left), stir in the brown butter and parmesan cheese.
Serve and enjoy!