Pasta with morels combines spaghetti, fresh asparagus, early peas and mushrooms in a light and flavorful sauce suitable for the Spring season.
Pasta with Morels
By Sue Lau | Palatable Pastime
Pasta with morels is (one of several) of my recipes of the day, combining one of Spring’s best beauties, the morel mushroom, with pasta and fresh vegetables in a light and lemony broth full of flavor.
Usually this time of year I have had my fill of morels but the pandemic seems to have stunted the availability of these gorgeous mushrooms at the market, expensive as they are.
I have no idea of they were being hoarded like toilet paper, if the mushroom hunters weren’t up to collecting them, or something else. I didn’t loiter at the market asking. And truthfully haven’t been to JJ’s as much since they don’t have curbside pickup or delivery. I have relied on that somewhat in recent weeks, if I could manage to snag a spot.
This recipe has been hiding in my files from last year when I didn’t get a chance to post it. Last year was more full of blogging events, which sometimes causes recipes to be set back until later. And there are fewer this year, although still lots to have fun with.
I imagine someone out there is lucky enough to have their hands on some morels. But alas not me.
Still. This can be made with other mushrooms. It’s not like they suddenly don’t exist when morels come into season.
And the season for morels is already on, and perhaps over in some areas, depending. But as I said, you can make this with whatever ones you have. If you can get some dried morels and grind a powder, that could also supplement the sauce to add some extra umami. Go for it if you can.
Pasta with Morels
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Pasta with Morels
Pasta with Morels
Ingredients
- 8 ounces fresh morel mushrooms cleaned and halved
- 10 ounces fresh asparagus chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon black pepper
- salt to taste
- 1-1/2 cups chopped scallions
- 1/2 cup fresh peas
- 1/4 cup dry white wine
- 3 cups chicken broth or vegetable broth
- 3 tablespoons cornstarch
- 1/4 cup lemon juice
- 8 ounces uncooked spaghetti cooked according to package directions
- finely shredded Parmesan cheese as needed
Instructions
- Prepare mushrooms:
- Brush any dirt or grit off the morels with a soft brush. Slice in half and rinse off any type of sand or organic debris, then pat mushrooms dry.
- Prepare pasta:
- Prep vegetables and cook off the pasta.
- Saute the asparagus in a mix of garlic, olive oil and butter; add scallions, peas, mushrooms, dill, salt and pepper about halfway through the saute time for the asparagus.
- Deglaze with wine.
- Whisk cornstarch and lemon juice into the chicken broth and add to pan; stir until lightly thickened over med-low heat.
- Add pasta and toss to mix.
- Serve garnished with additional dill and Parmesan cheese.
Notes
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Instead of slicing morels long ways, try turning them and slicing them into rings. Them work so much better. Especially the larger ones. Just like onion rings. I’m the only person I know of that does this. Everyone I tell says, “why didn’t I think of that?”.
When I was a kid, my mom would cook morels. What a great idea paring them with pasta. Cool mushrooms.