cooking.nytimes.com
Pasta With Morels, Peas and Parmesan Recipe
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic Even at $30 a pound, $7 or $8 seems well worth the price.
peas, butter, morels, pasta, parmesan
cooking.nytimes.com
Asparagus With Morels and Tarragon Recipe
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
porcinis, butter, shallots, button mushrooms, asparagus, heavy cream, tarragon
cooking.nytimes.com
Chicken la Tulipe Recipe
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
morels, cognac, butter, cream, chicken, salt, pepper, dry white wine
cooking.nytimes.com
Creamy Chicken Liver Pasta With Wild Morels Recipe
Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap Serve the pasta in small portions; it is undeniably a bit on the rich side
morels, chicken livers, olive oil, butter, shallots, dry sherry, chicken stock, pappardelle, egg yolks, lemon juice, lemon, tarragon, parsley, chives, prosciutto
cooking.nytimes.com
Chicken With Morels, Fava Beans And Spring Potatoes Recipe
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
salt, fava beans, vegetable oil, chicken, potatoes, garlic, shallots, thyme leaves, bay leaves, black pepper, morels, chicken broth, chives
