The Green City Market is back for the season and I went this morning at 7 with a mission - MORELS. First off, I saw a very large pint on sale for $10 so I jumped on it. After that, I relaxed and enjoyed myself despite the raindrops that steadily fell. When I left the market I had the morels, spring onions, asparagus and linguine.

I had a very busy day and did not start to prepare my dinner until 9pm. I was discouraged and wanted to just eat cheese and crackers, but I was determined to not waste my fresh morels and was inspired by a simple recipe forming in my head. I created a pasta that combined the produce I bought at the market with a few grocery items. My dinner was basic, yet delicious. The morels were a perfect texture, slightly chewy but giving off an immediate and mild salty flavor while finishing with the flavors of wine and pasta broth. I loved it and I'd like to share it with you:

8 oz pasta, linguine would be good (go for Pasta Puttana if you are in Chicago), reserve at least 1/2 c broth
Olive oil - 2-3 tbs
Bunch of asparagus, trimmed and cut into about 2 inch pieces
Spring onions, about 3, sliced up to the greens
1 large clove of garlic, minced coarsely
Pint of morels, soaked, dried and sliced
Heavy splash white wine
Juice of 1/2 lemon
Salt and pepper
Pecorino-Romano as garnish

Boil water and cook pasta according to direction of package, reserving at least 1/2 c broth.

Meanwhile, heat olive oil in large skillet. Once heated, add asparagus and cook until they are just tender. Add spring onions and cook until just tender.

Add garlic and morels and wine. Cook until tender. Add in pasta broth if dry. Add salt and pepper to taste (~tsp salt, 1.5 tsp pepper). Add juice of 1/2 lemon. Serve into bowls, grate pecorino-romano over the top of the bowls.


1 comment:

  1. Oh man! That sounds fantastic! Can't wait to get my hands on some morels!!!! I hope I'm as lucky as you to find a good deal at the market.