Cafe Lolo’s Cinnamon Cap Mushroom & Ground Pork Pasta

As seen on episode 3 of Shop Like a Chef. Local Seattle Chefs create culinary masterpieces live at farmers markets.

Good for two servings.

Ingredients:

1 shallot sliced thin

4 tablespoons of butter

1 cup of ground pork (optional if you’re vegetarian)

1 cup of chopped chard

1 cup of cinnamon cap mushrooms

a pinch of finely minced dried pepper

1 bag fresh extruded pasta from Cafe Lolo

salt - enough for salting the water and for seasoning the dish to taste

Sourced From:

River Run Farm - Shallots and Chard
Olsen Family Farms - Ground Pork
Snovalley Mushrooms - Cinnamon Cap Mushrooms
Rockridge Orchards - Apple Cider Vinnegar
Tonnemaker Farms - Dried Peppers 

Cafe Lolo - Pasta

Directions:

1. Bring about 6 cups of salted water to boil and add pasta.

2. While pasta is cooking, finely slice the shallot and add it to a medium non-stick sauce pan with 2 table spooons of butter.

3. Add the cinnamon caps in with the shallots or toast in butter separately depending on preference. Once both are lightly browned set aside.

4. Add another tablespoon of butter to the pan and start cooking the ground pork until it is crispy and browned.

5. Add the shallots and cinnamon caps into the crisped ground pork and mix in the chard. Salt to taste.

6. At this point, check the pasta and if it cooked all the way through and is firm to the bite, go ahead and add it into the rest of the mixture with a spoonful of the startchy pasta water. Mix thoroughly and add in the last tablespoon of butter to get a creamy consistency.

7. Add the dried peppers if desired.

8. Plate and serve hot!

You can watch Alex and Leah make this live on our YouTube Channel.