With morels coming back into season, it’s time to make a nice rich pasta dinner. The goat cheese perfectly pair with the mushrooms unique flavor in this creamy sauce. Fiddlehead ferns are a perfect substitution for asparagus with its similar flavor and texture. Give it a try.
Tagliolini with Morels, Fiddlehead Ferns, & Goat Cheese
8.8 ounces (1 package) porcini
- ½ cup shallot (minced)
- 2 tablespoon unsalted butter
- ½ cup dry white wine
- ½ cup water
½ pound fresh
morels, rinsed, patted dry, and trimmed (when fresh morels are not in season,
use 2 oz of dried morels)
- ½ cup heavy cream
- 6 ounces mild goat cheese
asparagus or ½ pound fiddlehead ferns
- ¼ cup fresh chives (minced)
In a large pot, bring water to a rapid boil and cook tagliolini until al dente and set aside.
- If using dried morels, rehydrate them by soaking them in hot water for 15-20 minutes.
- Meanwhile, blanche asparagus by boiling them in water for about 3 minutes before putting them into a cold-water bath. Cut the cooked asparagus into 1/2-inch pieces. (If you are using fiddlehead ferns instead of asparagus, boil them for about 7-10 minutes or until they are tender, and then place them in a cold-water bath before chopping into large pieces).
- In a heavy skillet, cook the shallot in butter over moderately low heat, stirring until softened, add the wine, and simmer mixture until wine is reduced by half.
- Add water, bouillon cube, and morels and simmer, covered, for 10 minutes or until morels are tender.
- Once morels are tender, add the cream and goat cheese and, stirring constantly, cook over low heat until the cheese is melted.
- Stir in the asparagus, chives, and pasta.
- Salt and Pepper to taste. Enjoy!