Linguini with Morel Cream Sauce & Egg
Inspired by a picture of Oeufs aux Morilles at Bistro Paul Bert. Magical morels have such a short season, basically May in Ohio, I try to make something special with them anytime I can find them. Morels and eggs simply compliment each other, and the decadent cream sauce certainly puts this pasta dish over the top.
Servings: 2 large servings (Mark & Char size)
Calories: 500kcal
Ingredients
- 3 oz fresh morel mushrooms aprox. 10, large ones sliced in half lengthwise
- 1 shallot finely chopped
- 1 tbsp butter unsalted
- white wine I had Sauvignon Blanc on hand
- Parisien Bonnes Herbs
- ½ cup heavy cream
- 6 oz linguini pasta
- 1 tsp extra virgin olive oil
- 2 eggs organic, free range
Instructions
- Sauté shallots in butter on medium-high heat until slightly brown. Add morels, then a splash of white wine to deglaze. Add the cream. This is where I add a few shakes of the Parisien Herbs. Cook on medium heat for 8-10 minutes.
- Meanwhile cook linguine according to package directions.
- When sauce is ready cook 2 eggs. In a small non-stick skillet, heat olive oil over medium heat. Crack eggs into skillet. Cook until whites are set but yolk is still runny.
- In two pasta bowls plate linguine. Top each with morels and sauce, then a poached egg. Season with salt, pepper and chives. Make sure to serve with a slice of baguette to soak up the decadent sauce.