If you’ve been following my feed on Facebook, you’ll recall that last Saturday’s venture to the Noordermarkt, and subsequent score of goose eggs, was not exactly successful. There was something off with the runny-yolked goose eggs. I’ll try to sort that out tomorrow and see what the farmer who sold them has to say.
What does this have to do with pasta and morel mushrooms, you may wonder? Since the goose eggs didn’t work out, I went to my Plan B, and rustled up a dish with my all-time favourite: morel mushrooms. Morels are in season now and I’m over-joyed! Spring is on her way š Friends, this meal couldn’t be easier.
This made enough for two:
2 Tbsp olive oil
150 grams of morel mushrooms, gently cleaned, then roughly chopped
1 shallot, finely chopped
a good crack of freshly ground black pepper
sea salt, to taste
50 grams of parmigiano reggiano, finely grated, a bit reserved for garnish
fresh flat-leaf parsley for garnish
250 grams of gluten free, chickpea penne pasta
1/3 cup reserved pasta water
Directions:
Clean and chop the mushrooms and shallot. Heat the oil in a medium size frying pan, and add the mushrooms and shallot. Stir-fry until softened, about 5 minutes. While the mushrooms and shallot are cooking, boil the water for the pasta and cook as per package instructions (mine took 9 minutes.)
When the pasta is cooked, drain it, and reserve about 1/3 cup of the cooking water. Toss the cooked pasta with the mushroom and shallot mixture, add the pasta water and the parmesan and gently toss them together. Scoop into serving bowls, top with sea salt, freshly cracked black pepper, additional parmesan, and chopped parsley.
Voila! Enjoy! Told ya it was easy š
