MORELS WITH RUFFLED PASTA
Provided by R. W. Apple Jr.
Categories dinner, easy, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring about 6 quarts of lightly salted water to a boil, and add the ruffled pasta. Cook until it is al dente, about 8 minutes.
- While the water is coming to a boil, prepare the mushrooms: in a large skillet over a medium-high flame, heat the oil and add the onions and bell peppers. Sauté until they are slightly softened, about 2 minutes. Add the morels, salt, sugar and soy sauce. Stir well, and simmer for 1 minute. Add the arrowroot mixture, and simmer until the sauce thickens, about 1 minute more. Adjust the salt to taste.
- Drain the pasta, and transfer it to a serving bowl. Add morels and sauce, and mix gently. Serve immediately.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 14 grams, Carbohydrate 99 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 677 milligrams, Sugar 8 grams, TransFat 0 grams
MORELS WITH MADEIRA AND FETTUCCINE
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
- Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half.
- Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce.
- Cook fresh pasta according to package instructions.
- Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss.
MORELS IN PUFF PASTRY WITH CREAM: FEUILLETES DE MORILLES A LA CREME
Steps:
- Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups. Lay on a towel to dry.
- Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares. Make 1/4-inch L-shaped cuts on opposing corners of the squares. Leaving 1/4-inch in opposite corners uncut. Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares. Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side. This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners.
- Put egg wash on the edges of the squares and place on a sheet pan with parchment paper. Place the pan in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees F.
- Bake the pastry squares for 30 minutes or until golden brown. Make sure not to undercook, as the pastry will fall when removed from the oven. These pastry squares may be made in advance and placed in an airtight container when cool.
- Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender. Cool under cold water and set aside.
- In a saute pan, heat the butter. Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste. Cook until tender, and then add Madeira wine. Be sure to remove from the heat before adding the wine as the alcohol may flame. Return to heat and add the heavy cream and a pinch of nutmeg. Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups. Add the asparagus and turn the heat to low just to keep hot.
- Cut around the center square of the pastries, just 1/4-inch deep and remove the lid. Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center. Divide the sauce over the squares evenly and replace the lid. Garnish with chopped or whole sprigs of parsley.
SAUTEED MOREL MUSHROOMS
Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.
Provided by Karen Rankin
Categories Mushroom Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
- Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
- Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
- Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g
FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Goat Cheese Asparagus White Wine Spring Gourmet
Yield Serves 4 to 6 as a first course
Number Of Ingredients 10
Steps:
- In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.
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