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Entree
2 - 4 servings
5 minutes
25 minutes
Chef Michael Chiarello
5 tablespoons extra virgin olive oil
4 cups Morel Mushrooms (or 2 ounces Dried Morel Mushrooms, reconstituted and patted dry)
Salt and fresh ground black pepper
1 tablespoon minced garlic
1 tablespoon thyme, finely chopped
1/2 teaspoon fennel seeds
4 cups broth (chicken or vegetable), boil until reduced by half
4 cups green chard, mustard greens or spinach, roughly chopped
4 tablespoons unsalted butter
Fettuccine, dried
2 tablespoon organic parsley, finely chopped, fresh flat-leaf
1 cup Parmesan cheese, freshly grated
Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper. Add the garlic and cook quickly until light brown. Add the thyme, fennel seeds, and stock and bring to a boil. Add the greens, season with salt and pepper, and simmer until tender, about 5 minutes.
Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, refresh quickly under cool running water, and toss with the remaining 1 tablespoon olive oil.
Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add 1/2 cup of the Parmesan. Toss well again and pour onto a heated serving platter. Dust with another 1-2 tablespoons Parmesan and pass the remaining cheese at the table.
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