It's all a matter of perspective.

Monday, July 09, 2007


This past weekend at the Little Rock Farmer's Market I found a fellow that had some Pennsylvania Morels for sale. I picked up $5 worth (About 3/4 pint basket - small morels) and cooked them for dinner tonight. This is what I came up with. It turned out real nice!



Morels with Butter and Cream over Pasta

  • Two servings of Dry angel hair pasta
  • Olive Oil
  • 1 egg
  • Panko Bread Crumbs
  • Heavy Cream
  • Butter
  • S&P



Prepare pasta according to package directions. Toss with olive oil, cover and set aside.

  1. Pat Morels dry with a paper towels and cut into uniform pieces.
  2. Dip pieces in egg wash, then panko and set aside on plate.
  3. Melt about four tblsp butter in a small sautee pan with a tsp of olive oil, when butter stops foaming, add Morels.
  4. Toss gently in butter until panko browns.
  5. Add enough cream to float the Morels and S&P to taste.
  6. Let it simmer for ten minutes or so until it becomes a sauce.


Serve over Pasta with freshly grated Parmesan.