There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.
Over medium-high heat in a large skillet, caramelize one chopped white onion in olive oil. Splash a little red wine vinegar in after the onions are caramelized, stir, and set aside.
Boil enough water to just cover 8 dried morel mushrooms. Pour the water over the mushrooms and let sit for 15 minutes. Drain, and reserve the soaking liquid. Strain through a very fine mesh strainer. Halve any mushrooms that are larger than bite size.
Slice 8 oz of crimini mushrooms. Saute in the same saucepan, over medium heat, with a splash of olive oil, until the mushrooms release their water. Then add 4 cloves of chopped garlic and 1 tsp dried rosemary, and salt and pepper. Stir and cook for a few more minutes. When it starts to get a bit dry, add 1/4 cup dry white wine. Cook down for three minutes, then re-add the sautéed onions, the morels, 1 can of cannelini beans and the reserved morel water. Cook over medium heat until the beans are heated through. Season to taste.
Cook your pasta of choice (we used egg noodles). Serve noodles topped with the mushroom mixture, chopped parsley and some grated pecorino or parmesan.
- one chopped white onion
- olive oil
- red wine vinegar
- 8 dried morel mushrooms
- 8 oz of crimini mushrooms
- 4 cloves of chopped garlic
- 1 tsp dried rosemary
- salt and pepper
- 1/4 cup dry white wine
- 1 can of cannelini beans
- your pasta of choice (we used egg noodles)
- chopped parsley
- grated pecorino or parmesan