Goat Cheese and Carrot Stuffed Morel Mushrooms on Radicchio and Basil Pasta

The Wife and I have a piece in the new Edible Memphis called "Beyond the button." In the Story The wife struggles with her curiosity and repulsion of our favorite edible fungus. TCV contributes photos and recipes. Go get it. IN the meantime, make this delicious mushroom pasta.

For the stuffed morels:

8-10 large fresh morel mushrooms

4 oz. goat cheese

1 large carrot (peeled)

pinch of lemon zest

1 small clove of garlic

olive oil

salt & pepper to taste

 

Rinse and dry morels. Boil carrot and garlic clove until soft (about 10 minutes). Combine carrot, goat cheese, and lemon zest in a food processor. Blend until smooth. Transfer mixture to a pastry bag. Pipe goat cheese mixture into the morels and then brush the outside of the mushrooms with olive oil. Season with salt & pepper and place in an oven set to low heat until ready to serve.

 

For the pasta:

6 ounces or capellini pasta (cooked according to package instructions)

2 tablespoons butter

1 large shallot

1 cup white wine

1 head of radicchio (shredded)

1/2 cup of basil (chiffonade)

salt & pepper to taste

 

Cook shallot in butter until translucent. Add white wine and reduce. Toss cooked pasta in the shallot, butter, and wine mixture. If it looks a bit dry, add some pasta water. Portion pasta on to a plate and then sprinkle it with raddichio and basil. Top the pasta with the stuffed mushrooms and a basil leaf.