thefoodlessprocessed

“Morel: A very tasty but rare mushroom which is found in the spring.” from Larousse Gastronomique (2009 edition).

Morels feature in culinary traditions throughout Europe. They also grow wild in North America, but have played a smaller role in its regional cuisines. Morel Sauce is based on a recipe in the The Silver Spoon, an authoritative work on Italian home cooking.

This link will take you to thefoodlessprocessed recipe for fettuccine made with fresh pasta: Fresh Pasta for Spaghetti, Fettuccine, and Lasagne.

The fettuccine may be made with a commercial pasta instead. For those who are interested in a less processed option for packaged, dried pasta, follow this link: Dried Pasta.

In addition to the pasta, here are the other less processed ingredients: Morels, Olive Oil, Butter, Preserved Tomatoes, Tomato Paste, Dry-Farmed Tomatoes, Parmesan.

Equipment for the Sauce

• a Heavy Bottomed Pot of about 5-quart capacity. thefoodlessprocessed uses an Oval Enameled Cast Iron Dutch Oven of a 5.5 quart (about 6.25 liter) capacity.
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. This is especially useful when cooking in enameled cast iron, which should be used only over a low flame. Some versions may be used on a smooth-top burner.
• a Bowl for rehydrating the morels
• a Medium-sized Mesh Strainer
• a Bowl to hold the liquid strained from the morels after soaking
• a Liquid Measuring Cup
• a Cutting Board and All-Purpose Knife

Ingredients for the Sauce

• 1 cup of Dried Organic Morels (30 to 40 g)
• 1 small Yellow Onion
• 2 Tablespoons of Extra-Virgin Olive Oil
• 1 Tablespoon of Salted Butter
• 1 Cup of Reserved Liquid from Rehydrating the Morels (about 237 ml)
• 10 Tablespoons of Dry White Wine
• 2 Dry-Farmed Tomatoes, chopped
• 5 Tablespoons of boxed Imported Italian Fine-Chopped Tomatoes
• 3 Tablespoon Imported Italian Tomato Paste
• 1 cup of finely grated Parmigiano Reggiano PDO (about 90 g)

Rehydrating the Morels

• Place the morels in the bowl and pour boiling water over them to cover. Allow them to soak for about an hour.
• When you are ready to use them, place the strainer over a bowl and drain the morels. Squeeze as much liquid out of them as possible. Carefully pour the liquid into a liquid measuring cup, leaving some of the liquid at the bottom behind which likely contains some sediment.

Making the Sauce

• Chop finely the morels and onion.
• Place the pot on the flame tamer. Heat the olive oil and butter in it. Add the mushrooms and onion and cook them over low heat, stirring occasionally for about 5 minutes. Add the chopped fresh tomatoes. Cook for a few minutes until their liquid evaporates.
• Stir in 1 cup of the reserved morel liquid. (Any additional morel liquid may be saved and used to flavour soups or sauces.)
• Add the white wine and cook until it is evaporated.
• Add the boxed fine-chopped tomatoes and the tomato paste.
• Simmer, uncovered, stirring occasionally until the sauce is quite thick.
• Keep the sauce in the pot. The fettuccine and the Parmesan will be added to it.

Equipment for Cooking Pasta

• a Large Pot (8 quarts/7.5 liters or thereabout) and Lid
• a Colander

Cooking Fettuccine Pasta

• Bring to a boil enough water in the pot to hold the pasta comfortably in a loose tangle as it cooks.
• Add the pasta. Adjust the heat for a steady, but not vigorous boil.
• For pasta that is somewhat softer than al dente, cook for 3 minutes.
• Drain in the colander. 

Mixing the Sauce and Pasta

• Reheat the sauce if it is made in advance.
• Add the cooked fettuccine and toss lightly.
• Add the Parmesan and again toss lightly to distribute the sauce and cheese throughout the pasta.