I found morel mushrooms!!! To clarify for those who have been following the ongoing saga, Jeff hunts for mushrooms in the woods, no I did not put on my hiking boots and get lost in the woods. However, on Saturday when it was pouring rain and once again to wet to do garden work I headed over to the co-op. Imagine my shock and surprise when the first thing I see are morel mushrooms.
I bought half of a pound of morel mushrooms and used them in three dishes. The first dish I did when I got home is one of my favorite ways to eat them. It is a simple morels pan fried in large amounts of butter. As the morels are done the movement is tongs grab morel, tongs to mouth, and morel dropped in mouth completely disregarding patting them dry or even letting them cool in the slightest. To date (knocking on wood) I have succeeding in not burning myself badly. Sunday morning I chopped a couple of the smaller morels I picked up and added them to my morning scrambled eggs.
After a long Sunday of moving three yards of mulch around my house and moving a truck load of lumber for my brother I wanted something simple, quick, and light. The weather also turned out to be perfect pasta weather when it dropped into the low 50s by dinner.
The inspiration from this dish comes from my buddy Mike over Mike’s Table who did a goat cream sauce with mushroom agnolotti that sounded simple and amazing (click here to see the recipe).
For this recipe you will need:
- morel mushrooms cleaned and cut in half
- 1 shallot finely diced
- 2 cloves of garlic finely diced
- 1/2 cup of white wine
- 1/2 cup of heavy cream
- 1 tablespoon fresh sage
- 1 tablespoon fresh oregano
- Leaves from a couple springs of thyme
- 1/2 cup of peas
- Pinch of crushed red pepper
- Kosher salt and black pepper
- All purpose flour
- 4 tablespoons of unsalted butter
- 1/4 cup Parmesan cheese
- Your favorite noodles cooked till ale dente and some of the cooking liquid reserved.
Steps to success:
- Over medium heat melt the butter in a large pan.
- Cover the morel mushrooms in flour and shake off the excess.
- Add the morel mushrooms to the pan and cook till golden brown all over. Remove and set aside.
- Add in the shallot and garlic and cook till softened (about 45 seconds).
- Add in the 1/2 cup of white wine and cook till reduced by 1/3 (about 3 minutes).
- Lower the heat to low and add in the crushed red pepper, herbs, peas, and cream.
- After the peas and cream are heated through add the Parmesan cheese, mushrooms, and pasta into the pan and toss to coat. If the mixture seems a little to dry add in some of the pasta cooking water.
Serve and enjoy! My chive plant started to flower so instead of only cutting up chives I decided to sprinkle the flowers over top along with some basil.