We decided to use the two together to make a simple creamy pasta. The end result was a tasty, comforting dish that was super easy to make. Unfortunately, I think the ramps overpowered the morels just a little bit (a real shame when you consider how much morels cost!). There was a mushroomy flavor to the sauce but I think one that we could have easily gotten from just some common brown mushrooms.
WIld Things Pasta
4 oz penne pasta
1/2 T olive oil
1/2 T butter
5 - 6 morels, chopped
8 ramps, sliced including leaves, separate the whites & the stems from the green leaves
1 T all-purpose flour
pinch of red pepper flakes
1/2 c chicken stock
1 T sherry
1/2 c milk
1 T grated parmesan + extra for sprinkling on top
salt & pepper
Cook pasta according to directions. When done save 1/2 c of the cooking water. Drain & set aside.
Meanwhile, heat the olive oil & butter in a large skillet over medium-heat. Add the morels plus the whites & stems of the ramps. Sauté until tender.
Reduce the heat to medium-low. Sprinkle the flour everything then stir while cooking for 1 minute. Stir in the red pepper flakes. Add the chicken stock & stir until thick & creamy. Stir in the sherry. Add the milk & stir until thick & creamy. Add the cheese & stir until melted. Season with salt & pepper.
Add the cooked pasta & cook until heated through. Add cooking water as needed to thin out the sauce.
Serve topped with grated parmesan.
Now if I can only find some nettles, they make one heck of a pizza!
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