Fine Cooking Magazine - November/December 2020

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.

Ingredients

2 oz. (4 Tbs.) unsalted butter
2 Tbs. Champagne vinegar
2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving
Kosher salt
12 oz. bucatini or similar pasta
3 Tbs. olive oil
1/2 cup chopped shallots
8 oz. fresh morels, cut into bite-size pieces, small mushrooms left whole (about 4 cups)
8 oz. fresh chanterelles, cut into bite-size pieces, small mushrooms left whole (about 4 cups)
1-1/2 cups fresh or frozen peas, thawed
1/4 cup finely chopped garlic
8 oz. mascarpone, at room temperature
2 Tbs. chopped fresh tarragon
Freshly ground black pepper
1 oz. pea shoots
Parmigiano-Reggiano or Grana Padano, for serving

Calories (kcal) : 590
Fat Calories (kcal): 300
Fat (g): 34
Saturated Fat (g): 15
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 12
Cholesterol (mg): 70
Sodium (mg): 520
Carbohydrates (g): 58
Fiber (g): 7
Sugar (g): 4
Protein (g): 15

Preparation

In a medium saucepan, melt the butter over medium-low heat until the milk solids are deep golden brown and the butter has a nutty aroma, about 4 minutes. Whisk in the vinegar and 1 Tbs. of the lemon juice, and set aside. meanwhile, bring a large pot of well-salted water to a boil. cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot and toss with the brown-butter mixture.
In a large straight-sided skillet, heat the oil over medium-high heat until shimmering. Add the shallots and cook until golden brown in spots, 1 to 2 minutes. Add the mushrooms and cook, stirring frequently, until golden brown and crisp in spots, about 5 minutes. Add the peas and cook, 1 minute, and then add the garlic and cook, about 15 seconds.
Transfer the pasta to the skillet, and toss with the mushroom mixture. Add the mascarpone, 1/2 cup cooking water, 2 Tbs. of the lemon juice, the tarragon, 2 tsp. of the lemon zest, 1-1/2 tsp. salt, and 1 tsp. pepper, and toss until the cheese melts and the sauce is creamy. Add cooking water as needed.
Divide the pasta among four plates. Top with the pea shoots. Serve with lemon wedges, and pass the Parmigiano-Reggiano.

(4 ratings) Read Reviews

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Reviews

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Reviews (5 reviews)

Audrey1951 | 10/27/2019
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!
bubbieshark | 05/20/2019
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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What We're Cooking Now

Name: Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: 2 oz. (4 Tbs.) unsalted butter; 2 Tbs. Champagne vinegar; 2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving; Kosher salt; 12 oz. bucatini or similar pasta; 3 Tbs. olive oil; 1/2 cup chopped shallots; 8 oz. fresh morels, cut into bite-size pieces, small mushrooms left whole (about 4 cups); 8 oz. fresh chanterelles, cut into bite-size pieces, small mushrooms left whole (about 4 cups); 1-1/2 cups fresh or frozen peas, thawed; 1/4 cup finely chopped garlic; 8 oz. mascarpone, at room temperature; 2 Tbs. chopped fresh tarragon; Freshly ground black pepper; 1 oz. pea shoots; Parmigiano-Reggiano or Grana Padano, for serving