Pasta with Morel Mushrooms and Asparagus | Mushrooms | Categories | Recipes | Our Story | Pedroncelli Winery
Recipes Pasta with Morel Mushrooms and Asparagus Serves 6 Ingredients 1/2 ounce package dried morel mushrooms (about 5-6 mushrooms) 3 ounces (or more as
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Cooking tools:
- Fine-mesh sieve
- Slotted spoon
- Stockpot
- Microplane
- Grater
- Pepper mill
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/2 ounce package dried morel mushrooms (about 5-6 mushrooms)
- 3 ounces (or more as desired) fresh morels
- 1 pound dry spaghetti
- 1/2 cup olive oil, plus more for drizzling
- 3 tablespoons unsalted butter
- 6 cloves garlic, peeled, thinly sliced
- 3 medium shallots, peeled, finely chopped
- 1 pound asparagus, rinsed, ends trimmed and cut into 1-inch pieces
- 3/4 cup vegetable stock
- 3/4 cup heavy whipping cream
- Juice and zest of 1 lemon
- Kosher salt
- freshly ground black pepper
- 1/4 cup grated Parmesan cheese, plus more for serving
- Chopped parsley for garnish
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