Whew, we are still here. The world didn't end. If it had, I bet this recipe would have been on the 'Welcome Home' feast. I am talking about morels. They are tasty little devils... I mean mushrooms.
Morel season has just hit Traverse City. Many comb the woods looking for this treasure. My daughter found these morels growing near her favorite tree in our yard. ( Yes, at 4 she knows how to spot a morel!) With spring being a bit late this year, now is the time to take full advantage of hunting for morels. The taste of morels is not like any other mushroom, so if you are not a mushroom lover, this may be the one for you to try!
Morels have a more refined taste, not like the earth or dirt. Recipes with morels, in my opinion, should be simple enough so the truly amazing taste of the morel is not over powered by the other ingredients. This recipe is inspired by my love of pasta with mushrooms. They compliment one another. Of course, I must say, sauteing morels with real butter, and a pinch of sea salt is still one of my all time favorite ways to eat this gift from nature.
Serves 4 to 6
1/2 stick unsalted butter
1/8 cup chopped scallions
1 cup heavy whipping cream
2 Tablespoons sherry ( may use Cognac)
1 1/2 pounds fresh morels, rinsed, drained and patted dry
1 pound fresh fettuccine ( may use boxed)
1 cup fresh Parmesan cheese, grated
salt and pepper to taste
Boil a pot of water. When water is boiling add fettuccine. Cook for 10 to 12 minutes.
*Use 1 quart of water for every 4 ounces of pasta you plan to cook.
In a saute pan, melt butter and add scallions. Saute for 3 to 5 minutes. Add whipping cream and sherry. Stir and reduce heat. Add morels and let simmer , covered for 15 minutes.
When pasta is ready, drain and set pot aside. Add the Parmesan cheese to the morel mixture and stir well until melted completely. Spoon over pasta and serve.
This recipe is quick and easy, which is terrific after a day hunting in the forest.