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Morels & Asparagus in Pasta

Great way to stretch those sacred morel mushrooms


2 tablespoons olive oil
2 tablespoons butter

¼ cup onions, sliced thin
1 tablespoon garlic
1 oz cognac

1 cup asparagus tips, blanched
1 cup morel mushrooms, cleaned and sliced
½ cup white wine
½ cup of heavy cream
1 stick of butter (for beurre blanc)
½ cup tomatoes, chopped
2 cups campanelle pasta
6 fresh basil leaves
grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper

Grilled chicken breast (optional)


Slice morel mushrooms in half and soak in lightly salted water to remove dirt and bugs.
Drain on paper towels.

Heat a skillet to medium high. 
Add olive oil and butter. 
When the olive oil and butter are hot, add onions and garlic, cook until tender.

For Gas Stove:
Remove Pan from GAS Stove add the cognac (caution: this will create a large flame). 
allow edge of pan to catch the flame and cognac will ignite...

For Electric Stove:
Use long lighter to ignite cognac. (caution: this will create a large flame).

When the flames subside, add asparagus tips, morel mushrooms and season with salt and pepper.

Create a Pan sauce:
Add white wine and cook until the liquid is reduced by half. 
Add half a cup of whipping cream and reduce that by half.
Reduce the heat to medium and slowly stir in a stick of butter, one tablespoon at a time.
This is a pan sauce called beurre blanc (See recipe in sauce chapter for more insight)
Add tomatoes and fresh basil. 
Add the pasta. 
Toss and pour into a serving bowl. 
Top with fresh grated parmesan cheese.

If you’d like to add some substance to this pasta, top it with a grilled chicken breast.


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