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Meatless Monday–Pasta with Chanterelles and Swiss Chard

By Fredrica Syren

We try to eat as much local and organic food as possible, which also means we eat seasonal foods. For late summer here in Sweden, that means mushrooms, particularly chanterelles. Chanterelle mushrooms, the cream of the crop with their buttery flavor,  taste amazing in soups, on toast, as a side dish or in a salad. I think less is more when it comes to bringing out the flavor of these wonderful yellow mushrooms.

I have to admit I’m super excited to be living where they grow outside my house right now. For many years, I have had to pay an arm and a leg for dry, poor little chanterelles that had traveled so far to my Whole Foods. I know, I know: not very local eating by me. What can I say — I had cravings sometimes and missed a bit of home. That’s when I made an exception and got what I wanted, no matter what.

As I said, less is more, so here is my super easy pasta dish that is very local for this time of the year. If you cannot or will not find chanterelles, oyster mushrooms will do, too.

  • 4 servings cooked fusilli pasta
  • 2 cups of chanterelles, torn into smaller piecesGolden-Chanterelles-on-oak
  • 2 cups Swiss chard, chopped very fine
  • 2 tbsp. olive oil
  • 1 cup half and half — or — for vegans, use ½ cup cream such as mimic cream and ½
  •  cup almond milk
  • Salt and fresh black pepper to taste

Heat oil in a frying pan on medium heat. Fry mushrooms in single layer for 2-3 minutes. Add Swiss chard and cook for 2 more minutes. Add cream, salt and pepper, and bring to a simmer for 5 minutes. Toss with pasta and enjoy!!!

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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