Tuesday, 2 April 2013
Pasta with morel mushrooms and tarragon
Last week, we found fresh morels at the health food shop. Since they only grow on sandy soil in the wild they are very expensive. Luckily, you don't need a lot to transform an ordinary pasta dish into something special. This recipe serves two.
200-250 g egg pasta, e. g. tagliatelle
100 -125 g morels
1 garlic clove
1 tbsp fresh tarragon
freshly ground black pepper
2-3 tbsp freshly grated parmesan
20 g unsalted butter
1 tbsp extra virgin olive oil
1. Depending on the cooking time of your pasta you may want to put them on first in plenty of salted water.
2. Grate the parmesan and chop the tarragon. Set aside.
3. Finely chop the shalott and garlic and sauté for 5 minutes at a medium to low heat in the butter and olive without browning.
4. Wash the morels really well to get rid of the sand. Cut into thin slices and add to the pan. Sauté at a medium heat taking care not to brown the shalott and garlic. Season with pepper and salt. When the morel slices are done after 5-7 minutes, add the tarragon to the pan, mix and turn off the heat.
5. Drain the pasta and return to the saucepan or pour into a warmed dish. Mix in the morels and half the parmesan. Serve immediately sprinkled with a little more parmesan.