Farmer’s Market Cooking

This is a variation of a recipe originally published in Chef Zadi’s Test Kitchen column for The LA WEEKLY using morels.

While we love morels, they can be on the expensive side. We suggest just about any meaty textured mushroom as a substitute. Chanterelles or even shitake mushrooms would work well in this dish. However, don’t use portobellos as the dark gills will discolor the cream sauce.

Sisters-in-cooking-Tracy-and-Debra

Pasta with Mushrooms in light cream sauce:

1 pound dried tagliatelle pasta, slightly undercooked, rinsed and drained well

For the sautéed mushrooms:

  • 1 tablespoon butter
  • 1 small shallot, finely diced
  • 1 lb mushrooms cleaned, sliced
  • Salt and pepper, to taste

1. Heat butter in a large sauté pan over medium-high heat, add shallots, season with salt and pepper, saute for 2-3 minutes, add mushrooms, season with salt and pepper, and cook for 3-5 minutes or until tender.

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium shallot, finely diced
  • 1 cup wine
  • 2 tablespoons crème fraîche
  • Salt and pepper, to taste

1. Heat olive oil a large saute pan over medium-high heat, add shallots, season with salt and pepper, saute for 2-3 minutes, add wine, and cook until wine has reduced by half, add crème fraîche, stir, add more salt and pepper if desired, and heat through.

2. Add cooked pasta to the sauce, toss to coat evenly with sauce, cook for about 2 minutes to heat through and finish cooking the pasta. Taste, add more salt and pepper if desired. Transfer to a serving platter and top with hot sautéed morels.

Tri-colored cauliflower, broccoli, baby asparagus, chanterelles, and veal sausage. We use this gorgeous melange for frittatas, tartines, or bruschetta.

Veal, chanterelles, figs, and Armagnac filling for our Pastilla.

We also make our pastilla with Spinach, creamy and mild French feta, ramps, and dill.

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