May means Morels Mushrooms!  And here is a delicious recipe that you will enjoy…  Since mushrooms have an earthy quality about them I like wines that will enhance those earthy flavors.

Here are some wines that you could serve with this recipe:

Chianti

Sangiovese

Pinot Noir

Syrah

Morels with Pasta

Ingredients:

1 lb homemade pasta or ½ lb Capellini or thin Linguine
2-3 tbsp butter
As many Morels mushrooms (4-6 oz) as you can find (or substitute 2 oz dry Morels or Porcini mushrooms or 1 lb of fresh White Button mushrooms, Cremini mushrooms or Portabello mushrooms)
½ cup of cream or half and half (you can substitute any soup stock or the water from reconstituting dry mushrooms instead of cream if you want to go low calorie)
5 tbsp chopped wild leeks

½ tbsp garlic
2 tbsp fresh coarsely basil
Grated Parmesan or Romano cheese (to taste)
Pinch of sea salt and fresh ground black pepper (to taste)

Directions:

Slice mushrooms into bite size slices. If using dried mushrooms reconstitute them in a bowl by covering them in warm water for an hour. Then, remove them from the water and squeeze out most of the liquid. Reserve the liquid. Melt butter in a large sauté pan. Add sliced mushrooms and sauté on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks and garlic, the chopped basil and a pinch of salt.

While the mushrooms are sautéing, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms). Cook the mushrooms until they begin to brown in spots. Stir in the cream. Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people.) Stir in a tablespoon or two of grated cheese and add some black pepper.

In a large serving bowl mix pasta with the cream sauce a little at a time. Serve with fresh ground black pepper and grated cheese. Garnish with fresh basil sprigs. This should serve from four to six people.

Bon Appetit!

Come see me in the Bistro and I will help you choose the right wine to go with this recipe!

Francois Cinq-Mars