Stuffed Morels over Angel Hair Pasta + Cream & Peas

When I see morels making their first fall appearance at the grocery store, I get butterflies. Seriously! They're my favorite mushroom. Prized for their mild, earthy flavor and surprisingly meaty texture, morels also look ridiculously cool on the plate. Just a few of these stuffed mushrooms make a huge impact here -- this is a good thing since they tend to go for about $30 a pound -- and transform a regular old pasta dish into something pretty special. 


(*Check out my article in Edible Memphis about foraging for wild mushrooms.)


Stuffed Morels


1 egg + 1 yolk
1 clove garlic
2.5 ounces goat cheese
zest from half a lemon
1/2 cup parsley1/4 cup bread crumbs4 large morels (2.5-3.5 inches in length)
olive oil
Maldon salt
cracked black pepper


For the stuffing, put first six ingredients go into a food processor; pulse until finely chopped. Stir in the bread crumbs. Set stuffing mixture aside for ten minutes. 



Clean morels using the hand sprayer on your kitchen sink; the spray will dislodge any dirt stuck in the mushrooms' crevices. Dry morels using a clean kitchen towel. 


Next, preheat your oven to 375 degrees. Stuff the morels using a pastry bag or by slicing them down one side with a paring knife and spooning filling into the cavity. Place stuffed morels in an oven-proof dish and drizzle each with a teaspoon of olive oil. Roast morels uncovered for 15-20 minutes. Sprinkle each with salt and pepper and serve over Angel Hair Pasta + Cream & Peas.









Angel Hair Pasta + Cream & Peas

2 servings of angel hair pasta
1 tablespoon butter
1/4 cup shallot (minced)
1/2 cup white wine
1 teaspoon champagne vinegar
A pinch each of cane sugar, Maldon salt, and cracked black pepper
1/4 cup cream3/4 cup English peas
1/4 cup pasta water
parmesan cheese and chopped parsley for garnish


Place a large pot of salted water on to boil. In a large pan over medium heat, melt butter and sauté shallots until they turn translucent and begin to brown. Add the wine, vinegar, sugar, salt, and pepper to the pan; reduce by half. Add the cream and turn off the heat. 


Place unrinsed, cooked pasta directly into the pan with the sauce and add the peas. Toss together to incorporate all the ingredients. Add a bit of pasta water to thin the sauce. Top with stuffed morels and garnish with parmesan cheese and chopped parsley. Serve immediately.