Morels with Ruffled Pasta
Yields: 4 servings
From: A Cook’s Book of Mushrooms, Jack Czarnecki
6 oz ruffled pasta (radiatore)
½ oz dried morels
-or- 6 oz fresh, cleaned and cut into approximate size of cooked pasta
2 T vegetable oil or melted butter
1 small onion, thinly sliced
1 small red or green bell pepper, thinly sliced
1 t salt
1 t sugar
1 T soy
1 T arrowroot mixed with 1 T cold water
Bring about 6 qt of lightly salted water to a boil and add the pasta. Stir and cook for about 10 minutes, until the pasta reaches the consistency that you like.
Place the dried morels in a small saucepan and cover with 2 c water. Bring to a boil and simmer for 20 minutes. You should have about 1 c of liquid. Remove the morels from the liquid and cut them to approximate the size of the pasta. Return to the liquid.
While the pasta is cooking and the mushrooms are simmering, heat the oil or butter in a skillet. Add the onion and bell pepper and sauté for 1 minute over high heat. Add the morels. If you are using fresh morels, lower the heat so that the liquid can be drawn from the mushrooms. Stir in the salt, sugar, and soy. Simmer for another minute, then add the arrowroot mixture and cook gently until the sauce thickens, about 1 minute more. Drain the pasta, transfer to a bowl, and toss with the morels. Serve immediately.
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