Morel + Local Mushrooms With Angel Hair Recipe
Madeira cream with parmesan tuile
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Ingredients
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Mushrooms
Pasta
Sauce
Parmesan Tuile
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
Mushroom Sauce
- 2
Sauté the Mushrooms
In a large skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until translucent. Add the morel and local mushrooms, cooking until tender, about 5-7 minutes.
- 3
Make the Cream Sauce
Pour in the Madeira wine and let it reduce by half. Stir in the heavy cream and simmer for 5 minutes. Add the grated Parmesan cheese, salt, and pepper, stirring until the sauce is smooth and creamy.
Parmesan Tuile
- 4
Bake the Tuiles
Preheat the oven to 350°F (175°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese, spreading them out slightly. Bake for 5-7 minutes or until golden and crisp. Let cool before removing.
Assembly
- 5
Combine and Serve
Toss the cooked angel hair pasta with the mushroom cream sauce until well coated. Serve on plates, garnished with Parmesan tuile on top.
