Eric’s Favourite Morel Mushroom Recipe
Serve with your favorite steamed green vegetable. Makes 3-4 servings.
• Untamed Feast morels 20 g. (1 package)
• 1 cup water, room temperature
• 1 Tbsp. of butter
• 1 cup of finely diced onion
• 2-3 cloves fresh garlic
• 1/3 cup bacon
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 Tbsp. aged cheddar
• 2 Tbsp. white wine
• 1/3 cup water
• 2/3 cup table cream (18%)
o 2 tsp flour
• 3 cups cooked pasta of your choice
1. Place morels into a large bowl with water. Swirl the morels around with your fingers to ensure they all get wet. Let stand for 10-15 min, while occasionally kneading them gently; this ensures full rehydration and helps any grit from nature settle to the bottom of the bowl.
2. While the morels soak, finely dice the onion, garlic, and bacon. Put these into a frying pan and sauté in butter, until golden and slightly crisp.
3. Remove morels from water, gently squeezing them over the soaking bowl. **Do not discard soaking water.** Finely chop them and add to the pan. Reduce heat to medium and sauté for 2-3 min.
4. Slowly pour the morel soaking water into the pan, leaving any grit in the bottom of the bowl. Reduce on low heat for 5-10 min.
5. Follow pasta instructions for 3 cups of dry pasta.
6. Add the aged cheddar cheese, wine, and salt & pepper. Simmer on medium heat for 5 minutes, stirring occasionally.
7. Mix water and cream. Add flour to this and whisk well. This mixture will be used to thicken the sauce.
8. Add the thickening mixture to the pan while stirring. Reduce heat, simmer, and stir for 5-10 min.
9. Pour the Wild Morel sauce over your pasta. Enjoy!