My parents were visiting last weekend. A very lovely time, we ate this feast. It reminded of many things, including my grandmother's tuna noodle casserole, morel hunting with my dad, and a terrific meal I ate with my mother last summer, at this place. That last rememory gave way to the arugula I piled onto this dish. Salt of the Earth had served us a mushroom pasta with so-spicy watercress. The contrast of the soil-like mushrooms and the mineraly greens is really wonderful.
Eaten with loved ones, this is even better.
1 pound pasta
2 tablespoons butter, divided
3 cups sliced crimini mushrooms
8 morels, hydrated in some warm water, then drained and chopped
4 shallots, chopped
2 cloves garlic, chopped
10 fresh sage leaves, thinly sliced
1 tablespoon flour
1 cup milk
1/2 cup grated parmesan cheese
Boil the pasta until al dente.
Meanwhile, saute the mushrooms, shallots, garlic, sage, and a sprinkle of salt in 1 tablespoon of the butter over medium heat.
Once the mushrooms are tender (but before they begin to wither), remove the mixture from the pan and set aside. Return the pan to the heat, melt the other tablespoon of butter, then whisk in the flour (to make a roux). The flour will probably clump. That's ok. Cook it for a couple minutes, then whisk in the milk, continuing to whisk until the sauce begins to thicken. Turn off the heat at that point, melt in the parmesan, and return the mushroom mixture to the sauce.
Toss the pasta with the sauce. Top with handfuls of baby arugula.
Serves 6-8.
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