Tagliatelle with Morel Mushrooms
Morel mushrooms are a gift of nature seldom found until recently. Popping up from the earth to greet us every year between April and June, these mushrooms are held amongst the finest alongside porcini, chanterelles, and even truffles. Until recent times the only way to get them was by foraging yourself or knowing a mushroom hunter. Now days mushroom enthusiasts and professionals have begun selling these amazing finds to local stores and vendors. The following recipe is a "pasta in bianco" which means a "white pasta", due to the sauce not imparting any color. Sauces of this type are reserved for only the finest ingredients, so that their true flavour can be enjoyed.
- 500g of Regal Tagliatelle
- 200g Fresh Morel Mushrooms, washed, and cut in half or in quarters
- 1/4 Cup of Butter
- 1 Shallot finely chopped
- 1/2 Cup of Pasta Water
- 2Tbsp freshly chopped Parsley
- Salt and Pepper to taste
Place a pot of salted water on to boil.
In a large frying pan melt the butter and lightly sauté the shallot
Add the Morels and begin to sauté them on all sides, gently stirring. Keep on medium heat.
When the water begins to boil, add the pasta and cook for 4 minutes.
Reserve 1/2 Cup of the water right before straining the pasta and add it to the pan with mushrooms and butter. Raise the heat to a strong simmer and mix until the butter and pasta water incorporates well to form a silken sauce.
Add the pasta and gently fold and stir until pasta is coated evenly.
Plate and enjoy!