This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I am... a mushroom; On whom the dew of heaven drops now and then."
-John Ford, Director
When I told a friend that I had some fresh morels, they asked how I was going to prepare them. "As simply as possible" was my reply. There's so much great flavor in these guys that you don't need much. Garlic, shallots, butter... that's all you need.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you donít need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =2 ounces pasta with mushrooms and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free fusilli pasta|
|1 Tbsp||olive oil|
|1 large||shallot (sliced lengthwise into thin strips)|
|8 ounces||fresh morel mushrooms|
|8 cloves||roasted garlic|
|fresh ground black pepper (to taste)|
|2 Tbsp||fresh oregano|
|1 Tbsp||unsalted butter|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the water in a large stock pot over high heat. When the water is boiling, add the pasta. Stir occasionally.
After the pasta has been cooking for about 8 minutes, place the olive oil in a large skillet over medium high heat. Add the shallots and cook for about 3 minutes, stirring frequently. Add the mushrooms and the roasted garlic.
Add the salt and pepper. Cook, tossing frequently, for about 4 Ė 5 minutes.
When the pasta is done, drain it but reserve 1/2 cup of the cooking water. Add the pasta, the cooking water and oregano to the pan. Toss for about a minute and add the butter. Toss until the butter is melted.
Serve topped with the parmesan.
Serving size = 2 ounces pasta with mushrooms and sauce
Servings = 2
Amount Per Serving
|Calories 422||Calories from Fat 150|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 54g||18%|
|Dietary Fiber 6g||23%|
|Vitamin A 13%||Vitamin C 8%|
|Calcium 25%||Iron 20%|
|Vitamin K 11 mcg||Potassium 771 mg|
|Magnesium 107 mg|