1 MOREL MUSHROOMS
Hollow with honeycomb-like pitted caps, these mushrooms are different from the ones you're likely used to eating. When buying morels, seek out firm, plump specimens. Store them, unwashed, in a paper bag in the refrigerator for no more than a couple of days. Clean them right before using: Swish quickly in water, or wipe gently with a damp paper towel.
Pasta with Morel-and-Pea Cream Sauce Morel mushrooms seem almost otherworldly; they have porous, spongy caps that generously soak up any surrounding flavors. Here, they absorb the creamy sauce with shallot-infused butter, fortified wine, and the soft anise notes of tarragon.
If you can't find morels at the farmers' market, feel free to substitute a mix of wild or cremini mushrooms from the grocery store; regular chives can stand in for garlic chives. Casarecce noodles are about an inch long; you can swap them out for any short, tubular pasta, such as penne or cavatappi.
ACTIVE 30 MIN. TOTAL 30 MIN.
SERVES 4
12 oz. uncooked casarecce pasta
2 Tbsp. olive oil oz. fresh morel mushrooms, halved lengthwise (about 5 cups)
2 Tbsp. unsalted butter
1/4 cup minced shallot (from 1 large shallot)
1 cup shelled green peas (or thawed frozen peas)
1/4 cup Madeira wine (or Marsala wine or sherry)
3/4 cup heavy whipping cream oz. pecorino Romano cheese, grated (about
1/4 cup) Kosher salt, to taste, plus more for salting water Black pepper, to taste
2 Tbsp. finely chopped fresh garlic chives
2 Tbsp. fresh tarragon leaves
1. Bring a large saucepan of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain, reserving 3/4 cup cooking water.
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