Fusilli con colmenillas

Ingredientes

• 12 oz/350g fusilli pasta (gluten-free or regular)
• 1 tablespoon extra virgin Greek olive oil
• 2 large shallots (finely chopped (or 1 cup onion))
• 1 clove garlic (minced)
• 4 cups fresh morel mushrooms (or substitute other mushrooms of your choice, rinsed and dried on a towel, long stems cut in half)
• 2 tablespoons dry marsala wine or sherry
• Several sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 2 teaspoons petimezi
• 3/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 to 1 cup vegetable or mushroom broth
• 1/4 cup unsweetened almond milk
• 1 teaspoon cornstarch
• 2 tablespoons grated parmigiana or romano or other sharp yellow sheep’s milk cheese

Preparación

1. 1

   Bring a large pot of salted water on to boil for the pasta. When boiling, add the pasta and cook for the time recommended on the package for al dente pasta.

2. 2

   While the pasta is cooking, sauté the shallots and garlic in the olive oil until translucent, about 2 minutes. Add the whole morels and stems, marsala, thyme, petimezi, salt, and pepper. Bring to a boil, reduce heat to medium-high, and cook for 5 minutes, occasionally giving the mushrooms a gentle stir. (At this point, if using regular mushrooms, you may need to add up to a cup of broth – enough to almost cover the mushrooms while they are cooking.)

3. 3

   In a small bowl or cup, stir together the almond milk, cornstarch, and Parmesan cheese. Stir into the bubbling mushrooms and cook for a few minutes, until thickened.

4. 4

   Divide the pasta between plates and top each serving with a few spoonfuls of the morel sauce.