Spring is progressing, and the season for early spring foraged treats like morels and ramps will be over soon. So eat them while you can still find them! This pasta takes these two spring delicacies and puts them together in one simple, quick pasta.
And if these two good things are out of season already, or hard to find, then try dried mushrooms and leeks or scallions instead. In fact, I had to use dried morels myself.
Quick Pasta with Dried Morels and Fresh Ramps
1-2 ounces dried morels, cut in half
1/2 pound pasta
1 small bunch wild ramps, rinsed and chopped
1/2 cup chicken or vegetable stock
1/2 cup white wine
Kosher salt and fresh-cracked black pepper
Fresh-grated Parmesan cheese
Put the morels in a medium bowl and cover with boiling water. Let sit and steep for at least 10 minutes. Bring a large pot of water to the boil. Add a teaspoon of salt and the pasta. Cook according to the pasta package directions, then drain and toss lightly with olive oil.
Drain the morels, reserving the liquid that they steeped in. Set aside. Heat a drizzle of olive oil in a very large skillet or sauté pan over medium-high heat. Toss in the ramps and cook for a couple minutes, just until they are hot and fragrant. Add the morels and cook over medium heat for several minutes or until hot. Add the stock, white wine, and 1 cup of the mushroom liquid. Cook for another 5 minutes or until the liquid is slightly reduced. Toss with the pasta.
Season to taste with salt and pepper, scoop into bowls, and heap cheese on top. Eat right away while still hot!
Related: Seasonal Cooking: Spaghetti with Ramps
(Images: Faith Durand)