This recipe first appeared at the June 10 Chef in the Market demonstration by Chef Todd Koebke, Culinary Arts Instructor for the Sabin-Schellenberg Center. It features Portland Farmers Market vendor Pasta Gardner’s nettle pasta, but you could use any fresh or dried pasta you prefer.
- 2 cups of morels, cleaned (to clean, quickly soak in water to remove any dirt and debris that may be hidden in the holes of the morels)
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- ¾ cup heavy whipping cream
- ¼ cup finely chopped chives
- Pasta Gardner Nettle Pasta, 1 package
- Heat large sauté pan over medium heat.
- Add 2 tablespoons butter and melt.
- Add cleaned morels and garlic and sauté until slightly tender. Mushrooms will release liquid so continue to cook until the liquid is reduced.
- Add heavy cream and reduce until the sauce lightly coats a spoon.
- Finish with remaining tablespoon of butter and chopped chives and let reduce until sauce tightens up.
- Salt to taste.
- While sauce is reducing, bring 4-5 quarts of salted water to a boil.
- Cook the pasta as directed on the package. Drain when al dente and reserve a bit of the pasta water, if needed to loosen the morel cream sauce.
- Serve with Morel Chive cream sauce