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OMG!!!! Morels!
- Thread starter jfain
- Start date
Mama Mangia
Super Moderator
Clean well, rinse in bowl till no bugs are floating might need a pinch of salt to bring them out.Freeze morals cut in half on cookie sheet with wax paper.Then after frozen, you egg and batter then you freeze again on cookie sheet with wax paper.Then you Ziploc.
For soups or use as seasoning drying works great. Or use a food processor and make up a paste and put in ice cube trays. Spray with pam first to help them pop out. Place in a freezer bag. When you want to put in soup or stew drop in a mushroom cube.
Of course - the old batter and fry routine.
For soups or use as seasoning drying works great. Or use a food processor and make up a paste and put in ice cube trays. Spray with pam first to help them pop out. Place in a freezer bag. When you want to put in soup or stew drop in a mushroom cube.
Of course - the old batter and fry routine.
Mama Mangia
Super Moderator
Sour Cream Stroganoff with Morel Mushrooms
2 cups chopped Morel Mushrooms
1/4 cup chopped garlic(fresh or canned)
2 lbs Sirloin Tip sliced in thin strips
1 lb Egg Noodles
1 Large can cream of Mushroom soup 26 oz
1 Large sweet onion Shredded
2 Tbl spoons seasoned salt
2 Tbl spoons salt
2 Tbl spoons black pepper
1 1/2 cups sour cream
In a large stock pot boil sliced sirloin until tender approx 1 hr. (DO NOT DRAIN) with salt.
Add Egg Noodles and return to Boil until tender 12-15 minutes. Add all remaining ingredients except sour cream. Cook until Hot stirring constantly to prevent sticking. Blend in sourcream with large spoon Mixture will be Thick N Hearty
2 cups chopped Morel Mushrooms
1/4 cup chopped garlic(fresh or canned)
2 lbs Sirloin Tip sliced in thin strips
1 lb Egg Noodles
1 Large can cream of Mushroom soup 26 oz
1 Large sweet onion Shredded
2 Tbl spoons seasoned salt
2 Tbl spoons salt
2 Tbl spoons black pepper
1 1/2 cups sour cream
In a large stock pot boil sliced sirloin until tender approx 1 hr. (DO NOT DRAIN) with salt.
Add Egg Noodles and return to Boil until tender 12-15 minutes. Add all remaining ingredients except sour cream. Cook until Hot stirring constantly to prevent sticking. Blend in sourcream with large spoon Mixture will be Thick N Hearty
Mama Mangia
Super Moderator
Morel & Bacon Pizza
1 pizza crust (kit or Boboli ready-to-use)
6 strips bacon
3/4 cup Chanterelles (measured fresh or rehydrated)
2 tbsp. olive oil
3 cloves fresh garlic or 1 tbsp. minced garlic (jar)
1/2 tsp. shallot salt
1/2 cup spaghetti sauce
1 tsp. Italian seasoning
a few leaves of fresh Basil
1 cup fresh mozzarella cheese
1/4 cup grated Parmesan cheese
Prepare pizza crust as directed, if necessary. Fry bacon crisp & drain.
Pour off bacon grease & add olive oil to the pan. Add chanterelles, sliced
thinly, garlic, and shallot salt and saute for 10 minutes or until done.
Spread spaghetti sauce on pizza crust, place morels on it, arrange bacon
slices on the crust, spread mozzarella cheese evenly & sprinkle parmesan
cheese & basil leaves over all. Bake in 450 degree oven for 15 minutes, or until done.
1 pizza crust (kit or Boboli ready-to-use)
6 strips bacon
3/4 cup Chanterelles (measured fresh or rehydrated)
2 tbsp. olive oil
3 cloves fresh garlic or 1 tbsp. minced garlic (jar)
1/2 tsp. shallot salt
1/2 cup spaghetti sauce
1 tsp. Italian seasoning
a few leaves of fresh Basil
1 cup fresh mozzarella cheese
1/4 cup grated Parmesan cheese
Prepare pizza crust as directed, if necessary. Fry bacon crisp & drain.
Pour off bacon grease & add olive oil to the pan. Add chanterelles, sliced
thinly, garlic, and shallot salt and saute for 10 minutes or until done.
Spread spaghetti sauce on pizza crust, place morels on it, arrange bacon
slices on the crust, spread mozzarella cheese evenly & sprinkle parmesan
cheese & basil leaves over all. Bake in 450 degree oven for 15 minutes, or until done.
Mama Mangia
Super Moderator
Morel Meatloaf.
Need: 1/2 Lb Bulk Pork Sausage
1/2 Lb Ground Chuck
20 small morels (whole) do not split
2 Large Eggs
1 Package of quaker brown sugar instant oatmeal
15 Ritz Crackers
Wash you morels thoroughly and soak overnight in salt water.
Mix meats, eggs, oatmeal and crackers (crushed) in a large bowl. Add the morels to the mixture and gently fold them in. Bake at 350* for about 60-75 minutes. Add ketchup and brown sugar to the top if you prefer.
Need: 1/2 Lb Bulk Pork Sausage
1/2 Lb Ground Chuck
20 small morels (whole) do not split
2 Large Eggs
1 Package of quaker brown sugar instant oatmeal
15 Ritz Crackers
Wash you morels thoroughly and soak overnight in salt water.
Mix meats, eggs, oatmeal and crackers (crushed) in a large bowl. Add the morels to the mixture and gently fold them in. Bake at 350* for about 60-75 minutes. Add ketchup and brown sugar to the top if you prefer.
Mama Mangia
Super Moderator
1 big haul of fresh morel mushrooms
2 lbs real butter (or margrine)
1 doz eggs
1 box saltine crackers
Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.
Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed
Note: add more butter as needed and be carefull not to over heat the butter.
2 lbs real butter (or margrine)
1 doz eggs
1 box saltine crackers
Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.
Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed
Note: add more butter as needed and be carefull not to over heat the butter.
Mama Mangia
Super Moderator
Fettuccine Alfredo with Morels
1 stick (1/2 cup) unsalted butter
1 cup heavy cream
2 tablespoons Cognac
1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
1/2 pound porcini fettuccine (recipe follows)
1/2 pound scallion fettuccine (recipe follows)
1/2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment
In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil. Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. In a kettle of boiling salted water cook the porcini fettuccine and the scallion fettuccine for 3 minutes, or until it is al dente. While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat. Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands. Add the morel mixture, 1/2 cup of the Parmesan, and pepper to taste and toss the mixture well. (Alternatively, the 2 kinds of fettuccine may be cooked and sauced separately.) Serve the pasta on heated plates with the additional Parmesan.
1 stick (1/2 cup) unsalted butter
1 cup heavy cream
2 tablespoons Cognac
1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
1/2 pound porcini fettuccine (recipe follows)
1/2 pound scallion fettuccine (recipe follows)
1/2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment
In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil. Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. In a kettle of boiling salted water cook the porcini fettuccine and the scallion fettuccine for 3 minutes, or until it is al dente. While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat. Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands. Add the morel mixture, 1/2 cup of the Parmesan, and pepper to taste and toss the mixture well. (Alternatively, the 2 kinds of fettuccine may be cooked and sauced separately.) Serve the pasta on heated plates with the additional Parmesan.
Mama Mangia
Super Moderator
Angel Morels...
1/3 cup diced onion (Vidalia preferred)
4 Tbsp butter
1/3 cup diced green or red pepper
1 lb fresh Morels, sliced in half vertically
2 Tbsp flour
1 tsp salt
1 tsp sugar
1 Tbsp Soy sauce
1/2 pound of angel hair pasta or bird's nest pasta
Prepare the half pasta according to directions and drain.
In a large sauté pan sauté pepper and onion in 2Tbs butter for 1 minute
Make a roux out of the flour, soy sauce, salt and sugar in a separate pan (it has to be stirred constantly)
Turn heat to low - add morels, and onion and pepper mixture.
Cover and cook 30 minutes.
1/3 cup diced onion (Vidalia preferred)
4 Tbsp butter
1/3 cup diced green or red pepper
1 lb fresh Morels, sliced in half vertically
2 Tbsp flour
1 tsp salt
1 tsp sugar
1 Tbsp Soy sauce
1/2 pound of angel hair pasta or bird's nest pasta
Prepare the half pasta according to directions and drain.
In a large sauté pan sauté pepper and onion in 2Tbs butter for 1 minute
Make a roux out of the flour, soy sauce, salt and sugar in a separate pan (it has to be stirred constantly)
Turn heat to low - add morels, and onion and pepper mixture.
Cover and cook 30 minutes.
Mama Mangia
Super Moderator
Slice, soak and rinse your morels as you would in normal preperation.
Lightly flour them fry them in cooking grease until fully cooked.
When cooked, add flour to the grease to dry it up continually stirring.
Slowly add milk mixing it and stirring until it's the texture of gravy you desire.
Salt and pepper to taste.
Pour over biscuts!
Lightly flour them fry them in cooking grease until fully cooked.
When cooked, add flour to the grease to dry it up continually stirring.
Slowly add milk mixing it and stirring until it's the texture of gravy you desire.
Salt and pepper to taste.
Pour over biscuts!
Mama Mangia
Super Moderator
Crumble up dried morels, soak in milk, just a little milk, for approximately one hour, pour all into scrambled eggs, add cheese, salt an pepper to taste.
Mama Mangia
Super Moderator
cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want
Mama Mangia
Super Moderator
After soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.
Carefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.
Carefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.
Mama Mangia
Super Moderator
Mushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains & stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call "umami") for gravies & pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom "essence" to any recipe it is applied. (Use this method to make powder out of any mushroom).
- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn't matter)
- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)
- Spread out in thin layers to cool - don't pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.
- Once everything is ground & sifted, add 1/4 teaspoon each of salt & pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt & pepper round-out the earthiness of the morels - I use powdered salt & powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it's a fine texture.)
- Mix thoroughly & store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.
- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn't matter)
- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)
- Spread out in thin layers to cool - don't pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.
- Once everything is ground & sifted, add 1/4 teaspoon each of salt & pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt & pepper round-out the earthiness of the morels - I use powdered salt & powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it's a fine texture.)
- Mix thoroughly & store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.
Mama Mangia
Super Moderator
I've got more if you want it!
Mama Mangia
Super Moderator
Morel Mushroom Tart
1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 Tbsp butter
1 tsp lemon juice
6 oz. diced Swiss cheese
¼ cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
¼ tsp freshly grated nutmeg
2 Tbsp dry bread crumbs
salt and freshly ground pepper to taste
If using dried morels, rehydrate in warm water for half an hour or so until plump. Drain and set aside on paper towel. Roll pastry to a 1/8 inch thickness and line a 10 -11 inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in preheated 425 oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300. Cut bacon into ¼-inch slices and saute until crisp. Drain and set aside. Slice morels and saute in butter. Add lemon juice, salt and pepper. Add bacon and Swiss cheese. Scald cream and cool. Mix the eggs and yolks together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 Tbsp butter
1 tsp lemon juice
6 oz. diced Swiss cheese
¼ cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
¼ tsp freshly grated nutmeg
2 Tbsp dry bread crumbs
salt and freshly ground pepper to taste
If using dried morels, rehydrate in warm water for half an hour or so until plump. Drain and set aside on paper towel. Roll pastry to a 1/8 inch thickness and line a 10 -11 inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in preheated 425 oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300. Cut bacon into ¼-inch slices and saute until crisp. Drain and set aside. Slice morels and saute in butter. Add lemon juice, salt and pepper. Add bacon and Swiss cheese. Scald cream and cool. Mix the eggs and yolks together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
Mama Mangia
Super Moderator
Morel Mushroom Soup
Clean the mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 Tbsp soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes.
The soup is finished when the potatoes are cooked.
Clean the mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 Tbsp soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes.
The soup is finished when the potatoes are cooked.
Mama Mangia
Super Moderator
Morel Mushroom Gravy
¼ cup butter
3 tbsp flour
20 g dried morel mushrooms
salt, pepper
Melt the butter, add in the flour and brown it in the frying pan .
Rehydrate the mushrooms for half an hour and simmer in the water used for the rehydration.
Add the flour-butter mixture to the simmering mushrooms and stir untill it thinkens. You can use it with many dishes. It is very good over Perogies with sauerkraut.
¼ cup butter
3 tbsp flour
20 g dried morel mushrooms
salt, pepper
Melt the butter, add in the flour and brown it in the frying pan .
Rehydrate the mushrooms for half an hour and simmer in the water used for the rehydration.
Add the flour-butter mixture to the simmering mushrooms and stir untill it thinkens. You can use it with many dishes. It is very good over Perogies with sauerkraut.
Mama Mangia
Super Moderator
Morel Mushroom Stroganoff
1 lb. beef (sirloin or your favorite cut)
1 finely chopped medium onion
¾ teaspoon nutmeg
2 cups sour cream (regular or light)
½ cup white wine
1 - 1½ cups dried morel mushrooms
½ teaspoon dried basil
salt
Soak morels in warm water 1½ hours prior to cooking time. Cut beef in 3 to 4 inch strips and brown over high heat. Reduce heat to medium. Add onions and saute until soft. Drain morels thoroughly - squeeze out excess water.
Add morels, basil and nutmeg. Saute from about 5 minutes. Add white wine and bring to a boil. Reduce heat to low. Add sour cream and salt and stir until smooth.
Simmer over low heat from 15 to 20 minutes. Serve hot over your favourite pasta. Makes enough sauce for 5-6 people
1 lb. beef (sirloin or your favorite cut)
1 finely chopped medium onion
¾ teaspoon nutmeg
2 cups sour cream (regular or light)
½ cup white wine
1 - 1½ cups dried morel mushrooms
½ teaspoon dried basil
salt
Soak morels in warm water 1½ hours prior to cooking time. Cut beef in 3 to 4 inch strips and brown over high heat. Reduce heat to medium. Add onions and saute until soft. Drain morels thoroughly - squeeze out excess water.
Add morels, basil and nutmeg. Saute from about 5 minutes. Add white wine and bring to a boil. Reduce heat to low. Add sour cream and salt and stir until smooth.
Simmer over low heat from 15 to 20 minutes. Serve hot over your favourite pasta. Makes enough sauce for 5-6 people
Mama Mangia
Super Moderator
Stuffed Morels
larger morels (fresh or rehydrated)
butter, as needed
1 lime
chopped green onion
garlic, squeezed
your choice of herbs
cooked rice/jasmin or basmadi
Mix herbs, green onion and lots of squeezed garlic into rice. Stuff the morels with mixed rice and bake in a covered pan for 30 minutes at 350 degrees.
Melt generous portion of butter and more squeezed garlic and pour on morels at 15 minutes.
Just before serving, pour on juice from fresh lime.
larger morels (fresh or rehydrated)
butter, as needed
1 lime
chopped green onion
garlic, squeezed
your choice of herbs
cooked rice/jasmin or basmadi
Mix herbs, green onion and lots of squeezed garlic into rice. Stuff the morels with mixed rice and bake in a covered pan for 30 minutes at 350 degrees.
Melt generous portion of butter and more squeezed garlic and pour on morels at 15 minutes.
Just before serving, pour on juice from fresh lime.
Mama Mangia
Super Moderator
Pasta With Morel Mushroom Cream Sauce
1 lb. homemade pasta or ½ lb. Capellini or thin Linguine (Linguine Fina)
2-3 tablespoons butter (or your favorite substitute)
As many morels as you can find or substitute 6 ounces dry morels or porchini mushrooms* or one pound of fresh white button mushrooms, Cremini mushrooms or Portabello mushrooms.
½ cup of cream or half and half (you can substitute any soup stock or the water from reconstituting dry mushrooms instead of cream if you want to go low cal.)
1 Tbsp chopped wild leeks or garlic
2 Tbsp fresh coarsely chopped parsley
Grated Parmesan or Romano cheese (to taste)
Pinch of salt and pepper (to taste)
Slice mushrooms into bite size slices. *If using dried mushrooms reconstitute them in a bowl by covering them in warm water for half an hour. Then, lift them from the water and squeeze out most of the liquid. Reserve the liquid.
Melt butter in a large sauté pan. Add sliced mushrooms and sauté on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt.
While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms). Cook the mushrooms until they begin to brown in spots. Stir in the cream.
Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people.) Stir in a tablespoon or two of grated cheese and add some black pepper. In a large serving bowl mix pasta with the cream sauce a little at a time. if you add too much pasta it will be dry. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs.
This should serve from 4 to 6 people, depending on appetites.
1 lb. homemade pasta or ½ lb. Capellini or thin Linguine (Linguine Fina)
2-3 tablespoons butter (or your favorite substitute)
As many morels as you can find or substitute 6 ounces dry morels or porchini mushrooms* or one pound of fresh white button mushrooms, Cremini mushrooms or Portabello mushrooms.
½ cup of cream or half and half (you can substitute any soup stock or the water from reconstituting dry mushrooms instead of cream if you want to go low cal.)
1 Tbsp chopped wild leeks or garlic
2 Tbsp fresh coarsely chopped parsley
Grated Parmesan or Romano cheese (to taste)
Pinch of salt and pepper (to taste)
Slice mushrooms into bite size slices. *If using dried mushrooms reconstitute them in a bowl by covering them in warm water for half an hour. Then, lift them from the water and squeeze out most of the liquid. Reserve the liquid.
Melt butter in a large sauté pan. Add sliced mushrooms and sauté on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt.
While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms). Cook the mushrooms until they begin to brown in spots. Stir in the cream.
Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people.) Stir in a tablespoon or two of grated cheese and add some black pepper. In a large serving bowl mix pasta with the cream sauce a little at a time. if you add too much pasta it will be dry. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs.
This should serve from 4 to 6 people, depending on appetites.