Recettes Végétariennes

Pasta with Morels and Asparagus Tips

Serves 4

25g dried morels , rehydrated

1 dozen green asparagus tips 400 g tagliatelle pasta

1 tsp. powdered veal stock

20 cl liquid cream

20 g butter

salt and pepper

 

Melt the butter in a pan, and gently sauté the morels. When they lose their water, powder them with veal stock. Add the cream and simmer. Cook the asparagus tips for 10 min in boiling salted water. Cook the pasta as indicated in the sachet. Salt and pepper as desired.  Decorate with the asparagus on the tagliatelle.

Morel Bisque

1 tablespoon all-purpose flour 

2 cups heavy cream 

1 tablespoon chicken soup base 

1/8 teaspoon ground dried thyme 

salt to taste 

1 ounce dried morels mushrooms, rehydrated and sliced 

2 teaspoons ground black pepper 

2 cups water

1/2 cup butter 

1 tablespoon minced garlic 

1 large onion, diced 

Directions

Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.

Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Pine Spruce Branches 6
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Morille Sauvage
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Creamy Pasta with Morels and Butternut

For 4 people

25g of wild morels

1/2 butternut squash  

20 cl liquid cream, fresh cream or soy or coconut cream

a chopped shallot

250g pasta  

olive oil  

butter  

salt and pepper 

Rehydrate your morels.  

Preheat the oven to 180 degrees. Cut the butternut squash in half, scoop out the seeds and put a drizzle of olive oil, salt and pepper on the surface. Pour the morel's liquid in the hollow.  Place it on a baking dish and cover the dish with aluminum foil before putting in the oven for 45 minutes.  

 

When the butternut squash is cooked, take it out of the oven and cut it into 2 cm slices and remove the skin with a knife.  

 

Take the morels out of their water and drain them.  Cut off any that are too big. Reduce their juice over high heat.

 

Cook the shallot in butter over medium heat until it becomes transparent, increase the heat and add the morels. Cook them for 3-4 minutes, stirring. Add salt and pepper. Gradually add the morel juice, letting it reduce each time.  Add the butternut slices. Reduce to low heat and add the cream.

Boil water in a large saucepan, salt and cook the pasta.  

Serve the morel and butternut sauce over the hot pasta.