Iron Chef me....
We bought some morels and porcini at the farmers market with the aim of making a mushroom pasta. I also have some hot italian sausage and all the other necessary accoutrement: garlic, white wine, shallot, olive oil, butter....
I already have some ideas on how I might attempt to assemble this dish but because I've never worked/cooked with fresh morels and porcini before, I'm really open to ideas and suggestions. So far all the morel recipes I've glanced at online have cream sauces and I don't have any cream in the house (I could go out and get some if it is necessary but would prefer not to).
Thanks in advance for any ideas/suggestions/advice you might have for assembling this dish.
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