Spring in a Bowl

When we aren’t designing, sculpting, crafting, producing, building, or something to do with White Cedar, we cook…

Ingredients:

• mound of cleaned fresh morels, coarsely chopped
• mound of cleaned ramps, chopped into pieces
• 1 tablespoon butter
• bacon bits to taste (home-made or packaged)
• ¼ cup dry white wine
• ¾ cup whipping cream
• ½ cup chicken stock
• 1 cup frozen peas, microwaved to thaw
• lots of fresh thyme leaves
• coarse sea salt and cracked black pepper to taste
• pack of fresh linguine
• handful chopped fresh Italian parsley
• grated Parmesan cheese

Directions:

• In a large skillet, medium-high heat, cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender; move mixture to a bowl
• Add bacon bits to skillet. Cook and stir until hot. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook for 6 to 8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet. Add peas and thyme. Cook for 3 to 4 minutes or until peas are just warm/tender. Season to taste with salt and pepper.
• In a large pot of salted water cook linguine; drain. Add to skillet mixture with parsley, low heat; toss until well-combined. Transfer to a serving bowl. Top with Parm.

Bon appétit!