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Pasta with morels

Posted by Jeanne on April 25, 2010

Spring is morel season here in the midwest – the weather has been rainy lately, and these delicious mushrooms are apparently plentiful.

Have I mentioned that our neighbors rock?  Because our neighbors rock.  Niz’s mom found these in one of her super-secret spots, and was generous enough to share.

This is one of those dishes that is so simple to make that you can hardly refer to the instructions as a recipe.

  • Boil water for pasta.
  • While the water is coming to a boil, dice half an onion and a couple cloves of garlic.
  • Heat 1 TB each of butter and olive oil in a pan.
  • Sweat your onions and garlic until soft – do not brown.
  • By this time the water should be boiling – cook your pasta.
  • Add morels to the pan with the onions and garlic.  Keep your heat low and be gentle.
  • Chop some parsley while your sauce finishes and your pasta cooks.
  • Combine everything, and finish with the parsley and some Parmesan cheese.  Some truffle oil is nice too, drizzled over at the end.

And that’s it.  Beautiful and delicious.


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