bucatini with morel mushroom cream sauce
If you live in the midwestern United States, the short and wonderous morel mushroom season is either impending or currently underway. While I’m still looking for my first morel of the year, I’m reminiscing about the dish I prepared with part of last year’s mushroom haul (and hope to make again very soon) – bucatini with morel mushroom cream sauce. Now, I love eating morels that are prepared simply, sauteed with just some butter and salt; but I also love finding new ways to prepare and enjoy these little treasures. This is one of my favorite morel recipes yet. Happy (and safe) hunting! Please don’t eat anything you forage if you’re not sure what it is.
Bucatini with Morel Mushroom Cream Sauce
Yields 4 servings
1/2 pound fresh morel mushrooms, cleaned and halved lengthwise
3 cups chicken stock or broth
3 1/2 tablespoons unsalted butter
1/3 cup shallots, finely chopped
1 tablespoon all-purpose flour
1/2 teaspoon fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup heavy cream
1/4 cup parsley, curly or Italian flat-leaf, chopped
3/4 pound bucatini
- Cook pasta according to package directions. Drain, but save 1/4 cup pasta water.
- Prepare sauce: In a medium saucepan, melt butter over medium heat. Add shallots and a 4 to 5 of the mushrooms. Cook, stirring frequently, for 3 to 5 minutes. Sprinkle flour into the saucepan, stir to combine and cook for 30 seconds. Slowly add broth, stirring until smooth, and reduce heat to low. Cook uncovered for about 7 minutes, stirring occasionally. Stir in thyme, salt, and white pepper, then whisk in the heavy cream. Cook over medium heat for about 7 more minutes, whisking constantly, until the sauce thickens. Stir in the remaining morels and the parsley. Cook another 2 to 3 minutes, stirring frequently.
- Spoon the sauce over the pasta, sprinkling with additional parsley if desired.