Lorena furnished us with a couple of packets of very good looking dried morels, so I promised to cook her some pasta. I rehydrated them in water and a touch of soy in the fridge for a day, then kept the soaking liquid and gave the mushrooms a really good wash (morels tend to be on the gritty side because of that puckering on the outside)
I also had half a pack of porcini mushrooms in the freezer, maybe 8 caps and stems, so I decided to chop them up fairly finely to make sure the dish had plenty of that divine, rich mushroom flavour that will always remind me of Rome.
The big ones are the porcini, the little wrinkled ones are the morels and the greenery is fresh tarragon from our tiny deck garden!Recipe as follows:
2 cloves of garlic, finely chopped
1 tbsp olive oil
Half a cup of mushroom soaking liquid, finely strained
Half a cup of white wine (or vegie stock)
Half a cup of cream
Salt and pepper to season as required
Finely chopped tarragon and Italian parsley to garnish
Sweat the garlic and a little salt in the olive oil for a minute (before the garlic browns). Add the soaking liquid and the wine and let it reduce by half. Add the cream and mushrooms, stirring well to prevent curdling. Add pepper to taste and allow to simmer until the cream starts to thicken. Toss in some pasta and the fresh herbs, stirring well to coat the pasta, then serve! Enjoy :D
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1 comment:
The mushrooms are great. We found them, in a Chinese shop, and they are so easy to use in the motorhome, and take up little space. I also used soy sauce, to re-hydrate, in water, which gave them that little bit of extra zing.
Will try your recipe, as we love our mushrooms, and the dried ones, well you do not have to search through boxes to find good stems, and no finger nail marks, on the cups.
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