Servings: 4 to 6
Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.
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I made a couple modifications due to convenience and personal preference, but otherwise followed the recipe. I used white wine vinegar as I couldn't find the champagne vinegar and brown mushrooms instead of the wild mushrooms.This is a light lemony creamy sauce with a hint of tarragon. If you prefer more tarragon flavour then you should increase it, as it's quite subdued. Be sure to keep approx 2 cups of pasta water as you will need it to thin out the sauce especially if you have leftovers and are reheating it the next day. I sautéed chicken breast, then cut on the diagonal and served on top of the pasta. This is definitely a keeper!
I was sorting my recipes and wanted to prepare this for a dinner with vegetarian friends. Where does one find fresh morels and chanterelles? Surely you are not publishing a recipe with an ingredient that costs over $400 a lb! I cut back to only a half ounce each of dried mushrooms and substituted fresh crimini and shiitakes for the remainder. I was disappointed that I was unable to find the needed ingredients at a reasonable cost in either New York or Seattle!
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