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
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
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