Tuesday, January 7, 2020

Pasta with Spinach and Morels

This post contains affiliate links.
We are months away from morel mushroom season, and yet today I had a hankering that wouldn’t quit. Thank goodness for Melissa’s and their packages of dried morel mushrooms. Thirty minutes of hydration, and they were ready to go. Using one pan, and 20 minutes of cooking time, I made a hearty, woodsy, ever so satisfying pasta dish that had me longing for spring. It’s perfect for when you don’t have a lot of time, is company worthy, will certainly please the vegetarians, and is versatile enough where, if you would like to swap the spinach for another green vegetable, say peas, broccoli, or brussels sprouts, you can certainly do so. Feel free to make this appeal to your meat lovers by adding slices of broiled chicken. You can’t go wrong with this dish.
Pasta with Spinach and Morels

1 T. olive oil
1 1-oz. pkg. Melissa’s dried morels
1 large clove fresh garlic, minced
Pinch Montreal Steak Seasoning
8 oz. spaghetti
2 T. butter
2 c. homemade chicken stock
1 c. whole milk
1-2 handfuls fresh baby spinach
¼ t. freshly ground black pepper
½ c. freshly grated Parmesan cheese
¼ c. chopped fresh parsley

Hydrate mushrooms according to package directions. In a 12-inch skillet (I used my square 12-inch copper chef pan), heat olive oil on medium-high heat. Toss in mushrooms and garlic, and stir for one minute. Add steak seasoning, pasta, butter, chicken stock, milk, spinach, and pepper. Bring to a boil. Once boiling, reduce heat to medium low, put the lid on the pan, and set the timer for 20 minutes.

After 20 minutes are up, remove lid, sprinkle Parmesan on top of the pasta along with the chopped parsley, and toss until the cheese is melted. Serve.




4 comments:

  1. My sweetie would love this. Do you forage for morels or do they just show up at your local market?

    ReplyDelete
  2. Debbie, I am not a forager because I wouldn’t have any clue as to where to find them. These are dry morels that I hydrated. They are available in the stores year-round.

    ReplyDelete
  3. Lol if we only had pigs to snout out our mushrooms (or truffles) for us. ;)
    I've never tried a one-dish spaghetti recipe, but yours is beautiful, and I love adding fresh spinach to pasta. Looks like it is slightly al fredo-ish?

    ReplyDelete
  4. Linda, yes it is slightly al fredo-ish, but not at all heavy.

    ReplyDelete

Thank you so much for commenting, I love every one of them! I am, however, unable to respond to anonymous comments.