Buckwheat pasta with a fresh asparagus and morel cream sauce.
Buckwheat pasta with a fresh asparagus and morel cream sauce.
P.S. Morels are a pain in the butt to get clean.
Got the idea from a restaurant that served this. Don't really know details of how they did theirs. I used olive oil, shallots, cognac, fresh morels, chicken broth, cream, small grind of black pepper, little bit of dried thyme and dried marjoram, fresh asparagus. And some 100% buckwheat noodles (kind of like spaghetti).
Also, morels are really expensive by the pound, but it turns out they weigh next to nothing, so I got 8 for $4.40. At $40/lb., that would've been around 70 some mushrooms in a lb., and you would have to be serving a lot of people to use that many mushrooms.
Conclusion: morels are delicious and you should eat them.
Oh hell yeah!
ReplyDeleteMorels are awesome. We used to go out and forage them before that became a cool hipster thing to do. How did you clean yours? My step dad used to soak them overnight and that can't be the best way.
ReplyDeleteI cut them lengthwise into quarters, then I soaked them in a bowl in cold water for about 5-10 minutes with occasionally loosely stirring them around with my hand, dumped the water (and grit) out and repeated until the water stayed clear. Took me 4 times, and that was only 8 mushrooms. They were a very much lighter color after that. There was a little fragmenting of the edges of the mushrooms, so maybe you could leave them whole, but I figured I was going to quarter them anyway, so I might as well. Plus, I wasn't sure if the inside would get cleaned. Maybe just in half then quarter after? I guess I also didn't want to handle them overmuch.
ReplyDeleteJessica Musinski ...did you just say you did a thing before hipsters made it cool? Isn't that sort of meta hipster?
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