Instructions

Step 1

Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.

Step 2

Add sliced mushrooms to pan and saute until tender.

Step 3

Cook pasta in a large pot of boiling salted water.

Step 4

Add morels and their liquor to sliced mushrooms and simmer for 3 minutes. Add a handful of chopped Italian parsley. When pasta is almost cooked, transfer it, along with 1⁄2 cup of the pasta cooking water, into the mushroom pan. Cover and simmer an additional 3 minutes. Season with salt and pepper.

Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.

Add sliced mushrooms to pan and saute until tender.

Cook pasta in a large pot of boiling salted water.

Recipes

Wild Mushroom Pasta

Name: Wild Mushroom Pasta
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 4 dried morels; 1 small onion, finely chopped; 2 cloves garlic; 2 tbsp. olive oil; 1 ⁄ 2 lb. domestic mushrooms, sliced; 1 ⁄ 2 lb. pasta; Italian parsley, chopped; Salt and pepper

Serves
serves 2-4

WILLIAM ABRANOWICZ

Here's a secret: Because of their concentrated flavor, you only need a few dried morels and the water they soak in to perfume an entire sauce.

Ingredients

4 dried morels
1 small onion, finely chopped
2 cloves garlic
2 tbsp. olive oil
¹⁄₂ lb. domestic mushrooms, sliced
¹⁄₂ lb. pasta
Italian parsley, chopped
Salt and pepper

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Instructions

Step 1

Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.

Step 2

Add sliced mushrooms to pan and saute until tender.

Step 3

Cook pasta in a large pot of boiling salted water.

Step 4

Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.
Add sliced mushrooms to pan and saute until tender.
Cook pasta in a large pot of boiling salted water.
Add morels and their liquor to sliced mushrooms and simmer for 3 minutes. Add a handful of chopped Italian parsley. When pasta is almost cooked, transfer it, along with 1⁄2 cup of the pasta cooking water, into the mushroom pan. Cover and simmer an additional 3 minutes. Season with salt and pepper.