Morel Pasta

1. 1

   Heat up Chicken stock and pore over the dried morels, let sit for 5 minutes. Remove the morels, squeeze out some of the water and saute them in 2 Tablespoons of the butter. Once they are cooked through, set them a side.

2. 2

   Add a tablespoon of butter to the same pan and saute the shallot and onion until translucent. Add the morels back to the pan and add the chicken stock, wine and the sprig of thyme. Reduce the liquid by half.

3. 3

   In a separate pot, boil some water, salt liberally. Cook the spaghetti until al dente. When the pasta is almost ready, add the last of the butter to the morels.

4. 4

   Remove the pasta from the water and add to the mushrooms. Mix well, season with herbs, a squeeze of lemon and plenty of salt and pepper. Use a little of the pasta water to get the sauce to the right consistency (not gloopy, but also not soupy).

* Per serving · 4 servings · Values may vary.

No additional tips available.