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Wild Morels & Nettles Linguini

[1]We had a most delicious dinner after my Saturday trip to Trout Lake Farmer’s market last weekend. One of my favorite vendors, although I don’t know the name, had huge freshly harvested wild morels. Of course I bought some. After reading the book Chantrelle Dreams, Amanita Nightmares [2] earlier this year I have been eager to get foraging myself. I checked out the section in the book with morel recipes, which were recommended to eat with cream and butter. Our recent trip to Vancouver Island gave me a chance to forage some nearly flowering nettles, which is a delicious addition to this dish.

As we are on the GAPS diet we haven’t been eating pasta, so I peeled strips of carrot and sauteed them quickly until al dente to use as the noodles. This makes a lovely, bright orange color contrast to the creamy sauce and makes a simple, grain-free noodle.

Sauce:

Method:
Sweat onion in butter with garlic. If sausages are fresh, saute, then slice. Fennel, pork and/or spicy Italian sausages are what I like to use. Add sausages to the onions and saute briefly. Add in the peas, saute 5 mins, add the nettles. When the nettles have wilted add in the cream and reduce until thick, season with salt, pepper and lemon juice. Garnish with strips of cheddar cheese.

[3]

Carrot Noodles:

Method:
Heat fat, sprinkle in the carrot strips. Don’t add so many in one batch as to allow carrots to steam. Allow some of the carrots to caramelize.