Sunday, May 22, 2016

Linguine Alfredo with Crispy Morel Mushrooms

Yes! It's morel mushroom season again! Go, pick, find them now at your farmers market (or natural food store if you're lucky!) Or forage for them yourself if you are fortunate to know of the secret growing places that people guard with their lives (at least some of them!)

Morels are tasty morsels and though they look expensive ($20 plus a pound) you can buy plenty and not spend more than $5 and have a feast with them! Here I simply fried them in olive oil until they were crispy and then added them to a classic Alfredo sauce. What a total delight!

Linguine Alfredo with Crispy Morel Mushrooms
(serves 2)

1/2 lb linguine (spelt pasta recipe here)
1 egg
1 egg yolk
1/3 cup grated parmesan or asiago cheese
1/4 lb morel mushrooms
olive oil for cooking
parsley to garnish

Trim ends of morel mushrooms and slice in rounds. Heat olive oil in a skillet (just enough to coat bottom). Add mushrooms and saute until crisp; set aside. Whisk egg, egg yolk and cheese until well blended.

Cook pasta as directed, saving at least 1/4 cup of cooking water after you drain it. Add the egg and cheese mixture to the drained pasta, in the pot that you cooked it in!! Swirl to coat the pasta with the sauce; it should thicken well but add a teaspoon of cooking water if it looks a little dry. Add in mushrooms and more cheese as desired. Garnish with parsley and serve.


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