It is morel season ladies and gentlemen. Finally! These elongated earthy, spongy mushrooms are likely to be my favorite type. My husband is not surprised as they are also some of the most expensive. Apparently I have high-end taste buds. I picked up a very small bag’s worth at Pike Place Market last weekend and wanted to use them in a simple dish to show case their flavor. Finding this recipe is a blessing. The morels and pasta soak up the beef stock, and what a wonderful combo it is. Will and I were both amazed at the concept of adding beef broth to pasta. Enjoy!
2 cups of morel mushrooms, halved (we had less than two cups)
1 1/2 cups of sliced crimini mushrooms
3 cloves of garlic, crushed
4 tbs of butter
1 tbs of olive oil
1 tbs of chopped chives
3/2 cup of organic beef stock
1/2 tsp of sea salt
A pinch of freshly ground black pepper
Fresh linguine noodles for two (or however many your serving)
Fresh Parmigino Reggiano for serving
- Cut the morels in half and then submerge in cold water to clean them. Strain them and then gently wash again under cold water. Gently shake morels free of excess water and set aside.
- Boil enough water to cook the noodles. Cover while preparing the mushrooms.
- Heat 2 tbs of butter and the olive oil in a large, heavy-based fry pan. Once the pan is hot, add the crushed garlic and fry for about 30 seconds. Add the sliced crimini mushrooms and sauté for 2 minutes. Next add the morels and fry for about 1 minute. Add 2 tbs of butter and stir gently with a wooden spoon for 30 seconds. Next add the beef stock and chopped chives, stir again and then turn down the heat to low.
- Meanwhile, boil the fresh noodles and then drain. (Cooking time for fresh noodles for 2 to 4 servings is about 3 minutes).
- Add the mushrooms to the noodles and stir well to coat the noodles in the sauce. Season with salt and pepper and sprinkle on some more chopped chives.
- Serve pasta with freshly grated parmigiano reggiano.
Recipe slightly adapted from Taste Buddies Blog