Thursday, April 23, 2009

Pasta recipe combines two wild seasonal treats

Hunters lucky enough to bag a gobbler and a mess of

morel mushrooms might want to try this sinfully delicious dish.

For gourmets with a strong hunter-gatherer streak, April is a month to anticipate. Wild turkeys are gobbling and morel mushrooms are popping. The following recipe works with either morels or wild turkey breast meat, but it is especially wonderful when you can combine spring’s delicious duo.

Wildly simple Turkey-Morel Pasta


§ 1 Qt. of morel mushrooms

§ 2 C. cooked, diced turkey breast

§ 2 garlic cloves, minced or crushed

§ 2 medium white or yellow onions, diced

§ 2 C. (dry) tricolor bowtie pasta, cooked

§ 2 C. heavy whipping cream

§ salt and pepper to taste

§ 4 Tbsp. extra virgin olive oil

§ 4-6 Tbsp. of grated parmesan cheese


§ Cook pasta, drain and toss with 2 Tbsp. olive oil. Cover and set aside.

§ Slice morels vertically into quarter-inch strips and wash.

§ Brown garlic in a large cast-iron skillet with 1Tbsp. olive oil.

§ Add onions and sauté until clear.

§ Add 1 Tbsp. oil and morels, and cook on medium-high heat, turning occasionally, until crispy golden on both sides.

§ Add cream and turkey and turn heat to high. Stir constantly until mixture boils.

§ Reduce heat and simmer for 1 minute.

§ Add salt and pepper. Be careful not to over-salt or you will mask the morels’ delicate flavor.

§ Remove from heat and stir in parmesan cheese. Add pasta and toss to coat noodles.

Serve with baguette, ciabatta or other bread to mop up remaining sauce.

-Jim Low-

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