Falling Water Newsletter - May 2009
 

Good Stuff

Linguine with Morel Mushroom Cream Sauce

If you've never experienced the savory flavor of the morel mushroom, you are really missing out. For most of us, finding this specimen in the wild isn't so likely. Morels can elude even the most experienced mushroom hunter. While most wild mushrooms are harvested in the fall, morels are just coming into season. If you can't find them at your local grocer, try a farmer's market. It will be worth the hunt.

This is a simple, hearty comfort dish that your palate will not soon forget!

Ingredients and Preparation:

• 1/2 lb. linguine
• 3 tbsp. butter
• 1 pound morel mushrooms
• 1/2 cup of cream or half and half
• 1 tbsp. chopped leeks or garlic
• 2 tbsp. fresh chopped parsley
• Grated parmesan (to taste)
• Salt and pepper (to taste)		 Slice the mushrooms into bite size slices. If you are using dried mushrooms reconstitute them in a bowl by covering them in warm water for half an hour. Then, lift them from the water and squeeze out most of the liquid. Reserve the liquid. Melt the butter in a large saute pan. Add the sliced mushrooms and saute on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt. While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms).

Cook the mushrooms until they begin to brown in spots. Stir in the cream. Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people.) Stir in a tablespoon or two of grated cheese and add some black pepper. In a large serving bowl mix pasta with the cream sauce a little at a time. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs. Serves from four to six people depending on appetites.

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