Author Notes
Morel season is over, so although the latest video shows morels, this recipe for the dried mushrooms is almost as good, seriously. They are one of the best dried mushrooms; you just have to rehydrate them -- and you get a great stock out of it too. This recipe is so simple and tasty, if a little bit pricey since you have to buy the mushrooms. But worth it! The recipe is pretty classic, but adapted from the dinner that Langdon Cook made us in the Cascades. —The Perennial Plate
Ingredients
-
1 cup
dried morels
-
500
grams dried pasta, spaghetti works well
-
1
small onion, minced
-
1
shallot, minced
-
2 cups
chicken stock
-
5 tablespoons
butter
-
1 sprig
thyme
-
1 sprig
oregano
-
1
small bunch of parsley
-
1 cup
white wine
-
black pepper
-
salt
-
lemon
Directions
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Heat up Chicken stock and pore over the dried morels, let sit for 5 minutes. Remove the morels, squeeze out some of the water and saute them in 2 Tablespoons of the butter. Once they are cooked through, set them a side.
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Add a tablespoon of butter to the same pan and saute the shallot and onion until translucent. Add the morels back to the pan and add the chicken stock, wine and the sprig of thyme. Reduce the liquid by half.
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In a separate pot, boil some water, salt liberally. Cook the spaghetti until al dente. When the pasta is almost ready, add the last of the butter to the morels.
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Remove the pasta from the water and add to the mushrooms. Mix well, season with herbs, a squeeze of lemon and plenty of salt and pepper. Use a little of the pasta water to get the sauce to the right consistency (not gloopy, but also not soupy).
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!
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