Roasted wild Morels with spinach pasta


To make the roasted morels:

Preheat oven to 400°f.

In a bowl, combine:

Morels, carefully cleaned and cut in half

Olive oil or melted butter

Sea salt

Toss the mushrooms to coat them evenly with the oil and salt.

Place on a baking sheet.

Roast until golden brown and crisped, about five to ten minutes.


To make the spinach pasta, combine in a bowl:

1½ cups flour

2 eggs

1 cup spinach, cooked, drained, squeezed of excess moisture, chopped

First with a fork and then with your hands, mix the ingredients together to form a soft dough ball, adding more flour as needed.

On a floured board, knead the dough for about five minutes or until it feels smooth like a baby’s skin.

Let the dough rest, covered, about ten minutes.

Knead the dough again for a few minutes then divide the dough into six balls.

Using a pasta rolling machine, roll out the dough into sheets and cut them into fettuccini.

Cook the fresh pasta in salted, boiling water for about one minute (be careful to not over cook it).

Drain and toss with:

A little butter

Serve with:

Roasted wild morels

Garnish with:

Fresh soft herbs and sage blossoms


— AS