Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture — chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.
Ingredients
- Salt and ground black pepper
- ½ cup fresh shelled peas
- 4 tablespoons butter
- ¼ pound morels, about 8 medium
- 8 ounces pasta
- 1 cup finely grated Parmesan
- Nutritional Information
Nutritional analysis per serving (2 servings)
893 calories; 39 grams fat; 24 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 38 grams protein; 99 milligrams cholesterol; 801 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
- Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
- Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.
30 minutes
Dining and Cooking