I made this incredibly simple savory dish because I found some nice looking dried morel mushrooms at the supermarket. I love fresh morels, but they are very expensive and hard to come by most of the year. This package of dried morels was only 10 bucks.
The mushrooms and the fennel play off one another very nicely. The earthy smoothness of the mushrooms is offset by the bright crunch of the fennel bulb. It is unexpected and delicious. There were no leftovers last night.
You will need:
1-2 cups morel mushrooms (sliced into 1/2 inch pieces)
2 shallots (minced)
1 "not-chicken" bouillon cube
1 medium fennel bulb (cored, halved and sliced into slivers)
1/2 cup white wine
2 servings of pasta
salt & pepper
4 oz fresh mozzarella
In a large saute´ pan over medium heat saute´ the mushrooms, shallots, and bouillon cube in a few tablespoons of olive oil. Once the shallot has browned and the bouillon cube has melted deglaze the pan with the wine and allow it to cook until most of the wine has evaporated. Add the sliced fennel and plenty of black pepper to the mix. Allow the fennel to cook briefly before adding the cooked pasta and 1/2 cup of the pasta water. Toss. Taste. If it is too dry add a bit more olive oil. Pile pasta onto a warm serving dish and garnish with fresh mozzarella and fennel fronds.