Morel Miso Pasta

 

      Each year in the spring on our return to NW Michigan we look forward to the harvest of local wild morel mushrooms.  You can find these in the woods in select areas (which can be more secret than your favorite fishing hole) and in our case even in our yard.  The paradoxical part of this is my wife is allergic to mushrooms but loves to hunt them with/for me.  At the end of the season, we have (minus the fresh sautéed) about 1 quart jar of dried morels for our year.  This method of storage works the best for us with our yearly travels.  For us this constitutes the "Cook' Choice" night.  Since Barb is allergic she will eat whatever she wants on this night.  

      I love to enjoy these at my leisure during our winters in Texas and pasta seems to work the best.  They are delicious with Venison Stroganoff.  I just need to rehydrate what I need and then utilize them in whatever I choose.  This recipe is my first attempt at this and is very simple and enjoyable, especially with garlic bread. 

8 ounces of fettucine

2 Tbsp extra virgin olive oil

4 cloves garlic, chopped

1 shallot, chopped

1 cup dried morels, soaked in large pieces

1/4 cup butter

2 tsp miso

1 cup hot pasta water

1/2 cup grated Pecorino cheese

dash of black pepper

pinch of parsley 

       In a large pot bring 2 quarts of salted water to a boil and cook till al dente.  Save 1 cup pasta water.  

       In a skillet saute' mushrooms with olive oil, garlic, and shallots.  Saute' till fragrant.  Season with salt/pepper and set aside.  

      In the same pan add 1/4 cup butter and simmer till melted.  Add in 1/2 cup pasta water and 3 tsp miso and whisk. Whisk in the cheese till creamy, adding more pasta water if necessary to maintain consistency.  Maintain a reasonable amount of thickness. 

      Place the pasta into the miso mixture and mix.  Then add the mushrooms and sprinkle with black pepper.  Plate and sprinkle with parsley.  The pasta is divine and the mushroom sauce is warm, earthy, and perfectly complements the entire meal. Serve with garlic bread. 

Plated

"Dining on morels is one of the

 finest ways to appreciate Mother Nature"

Rich Hilts

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