FETTUCCINE WITH MORELS
Provided by Moira Hodgson
Categories dinner, easy, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring six to eight quarts of water to boil for the fettuccine.
- Scoop the dry morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
- Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems.
- Soften the shallots in the butter in a skillet. Add the morels and the dried morels with their soaking liquid with the chicken stock and simmer for 10 to 15 minutes, stirring occasionally. Add the cream and reduce until thickened enough to coat a spoon. Season to taste with salt and pepper.
- Cook the fettuccine in the boiling water until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
MORELS
Provided by Craig Claiborne
Categories easy, quick, appetizer, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- If necessary, trim off ends of morels. If they are large cut in half or in quarters, depending on size.
- Heat butter in saucepan and add shallots. Cook, stirring, until wilted.
- Add morels and cook, shaking saucepan and stirring often, about 2 minutes.
- Add wine and cook about 1 minute. Add cream, salt and pepper. Bring to boil and cook about 1 minute. Serve as vegetable or, if desired, on toast or on freshly cooked, drained pasta.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA WITH MORELS, PEAS AND PARMESAN
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
- Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
- Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.
Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram
MORELS WITH RUFFLED PASTA
Provided by R. W. Apple Jr.
Categories dinner, easy, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring about 6 quarts of lightly salted water to a boil, and add the ruffled pasta. Cook until it is al dente, about 8 minutes.
- While the water is coming to a boil, prepare the mushrooms: in a large skillet over a medium-high flame, heat the oil and add the onions and bell peppers. Sauté until they are slightly softened, about 2 minutes. Add the morels, salt, sugar and soy sauce. Stir well, and simmer for 1 minute. Add the arrowroot mixture, and simmer until the sauce thickens, about 1 minute more. Adjust the salt to taste.
- Drain the pasta, and transfer it to a serving bowl. Add morels and sauce, and mix gently. Serve immediately.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 14 grams, Carbohydrate 99 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 677 milligrams, Sugar 8 grams, TransFat 0 grams
FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Goat Cheese Asparagus White Wine Spring Gourmet
Yield Serves 4 to 6 as a first course
Number Of Ingredients 10
Steps:
- In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.
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MOREL PASTA WITH CREAM, PARMESAN AND THYME | WITH SPICE
From withspice.com
5/5 (3)Total Time 1 hr 5 minsCategory PastaCalories 553 per serving
- Place dried morels in a heat-proof bowl and cover with as little boiling water as needed to cover mushrooms (about 3- 4 cups). Let sit for 10-15 minutes, or until soft. Pull out morels, gently squeezing out excess water, and reserve the soaking liquid. Cut large morels in half lengthwise. Filter soaking liquid through a coffee filter to remove any dirt and set aside.
- Melt butter in a medium saucepan over medium-low heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add morels, season with salt and black pepper, and saute until liquid is mostly cooked off. Add wine and increase heat to a simmer. Cook until nearly all of the liquid is gone, about 10 minutes.
- Add 1 1/2 cups of soaking liquid (discard remainder), heavy cream and thyme and season with salt and black pepper. Bring mixture to a gentle simmer and cook for about 30 minutes, stirring and seasoning as needed, until sauce is thick and flavorful.
- When sauce is ready, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Scoop out 2 cups of pasta cooking liquid. Stir half into the morel cream sauce and return to a gentle simmer.
MOREL MUSHROOM PASTA IN PARMESAN CREAM SAUCE
From burrataandbubbles.com
Ratings 62Category Main DishesCuisine ItalianTotal Time 50 mins
- Place dried morel mushrooms in a bowl and cover with warm water. Let the morel mushrooms sit for 20-30 minutes. Drain, reserving the morel mushroom liquid. Quickly rinse the morel mushrooms and slice them in half.
- Bring a pot of water to boil for the pasta and cook the pasta when the water is ready. As the water heats, prep your other ingredients.
- In a large skillet or saucepan over medium heat, melt the butter. Add the morel mushrooms and cook until they're golden, about four minutes, and then add the garlic and cook for 30 seconds, stirring often.
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