Creamy Morel Pasta
- 4 people Feeds
- 00h 15 Prep time
- 00h 30 Cook time
The meatiness of morels is a revelation to this morel novice. Having never tried this particular fungi before, I wasn’t expecting such full-flavoured, substantial and juicy flesh. So when Drogo whipped up this pasta dish I was eager to tuck in. Brought to life by the classic pairing of chicken stock, cream and booze, the mushrooms tasted fantastic – so rich and meaty in texture.
This is such a simple recipe and a great way to introduce newbies like me to morels. So, what are you waiting for? Give it a go while they’re still in season.
- Begin by washing the morels. This is very important as the little crevices and hollow centres hide grit and dirt. Fill a large bowl with cold water and gently submerge the mushrooms. Swirl them round to dislodge any stubborn dirt and then remove and dry them in a clean tea towel or salad spinner.
- Chop the morels lengthways into halves or quarters, depending on their size. Finely dice the shallot. Put a large frying pan on a medium heat and add half the butter. When it starts to bubble add the shallots and sauté until soft and sweet, don’t allow them to brown. Remove from the pan and put to one side.
- Put the rest of the butter into the pan along with the morels. Gently soften the mushrooms over a medium-high heat. Keep them moving around the pan and allow to soften for about five minutes. Add the chicken stock to the pan and reduce by about a third before adding the cream and a splash of cognac. Turn the heat down to a gentle simmer, add the shallots back to the pan and continue to reduce for about ten minutes.
- Meanwhile, put a pan of salted water on to boil. Cook the spaghetti according to pack instructions. When ready, mix the spaghetti with the sauce and stir the parsley through then serve immediately.