Linguine with Morel Walnut Sauce
Ingredients
- Ingredients
- 300 grams
- 30 grams dried Morel
- 2 carrots
- 250 grams Savoy cabbage
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 3 Tbsps Madeira Wine
- 200 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Crème fraiche
- freshly ground peppers
- 400 grams Linguine
- 2 Tbsps chopped Walnut
- Chervil (for garnish)
Preparation steps
Clean the oyster mushrooms and cut into bite-size pieces. Soak the morels in a bowl with 250 ml (approximately 1 cup )warm water. Peel the carrot and thinly slice. Rinse the cabbage, remove the hard stalk and cut the leaves into thin strips. In a pot of boiling salted water, blanch the carrots and the cabbage separately, each for about 2 minutes. Remove and rinse under cold water. Drain well. Peel the shallot and garlic and chop finely.
Heat the oil in a skillet and saute the oyster mushrooms until tender. Deglaze with the Madeira and add the vegetables. Lift the morels from the soaking water and strain the water through a fine-meshed sieve. Add the morels to the pan along with the soaking liquid and the cream. Pour in the creme fraiche and, season with salt and pepper. Simmer over medium heat until lightly thickened. Meanwhile, cook the linguine in a pot of boiling salted water until al dente and drain well. Season the mushroom and vegetable sauce again, spoon into shallow bowls and arrange the drained noodles as nests on top of the sauce. Sprinkled with chopped walnuts and serve garnished with chervil.
