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In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti — infusing the pasta with an earthy, mushroomy flavor.

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Ingredients

Directions

 

  1. Place morels and 8 cups boiling water in a bowl, set aside until morels are tender, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and slice in half lengthwise.
  2. Pour soaking liquid into a large stockpot, discarding any dirt or sediment at the bottom. Add additional water sufficient to cook pasta, bring to a boil.
  3. Season water with salt, add spaghetti; cook, stirring, until al dente, about 13 minutes.
  4. Meanwhile, heat oil and butter in a 12 inch skillet over medium-high heat. Add garlic and shallots; cook, stirring occasionally, until golden, about 4 minutes.
  5. Add reserved morels, plus asparagus and stock, bring to a boil. Cook, covered, until asparagus is tender, about 3 minutes. Uncover, add cream, cook until slightly reduced, about 3 minutes.
  6. Remove from heat and add pasta, juice, zest, salt, pepper, and cheese. Toss until evenly combined. Drizzle with more olive oil and sprinkle with more cheese, if you like.