Morel mushrooms with stinging nettle pasta and poached duck eggs

A delectable pasta dish featuring morel mushrooms, stinging nettle pasta, edible flowers, and poached duck eggs.

Course brunch, Dinner, lunch

Cuisine American, French, Italian

Keyword morel mushroom pasta, morel mushrooms, poached duck eggs

Prep Time 15

Cook Time 15

Servings

2.8 ounces fresh morel mushrooms
1 duck egg per person, poached (See notes and references in article about how to poach a duck egg.)
1 tbsp freshly diced thyme leaves
1 tbsp diced garlic
zest of 1/2 Meyer lemon
juice from 2 slices of Meyer lemon, or to taste
2.5 tbsp unsalted butter (recommend organic grass-fed)
1/4 cup white wine
fresh seasonal flowers to desired look or taste (we used about 1/4 cup redbud flowers)
1/4 cup fresh-grated Parmesan cheese (ideally microplaned)
2 servings, fettuccine-style noodles (we recommend our duck egg stinging nettle pasta noodles!)
1/4 tsp salt, for morels (or to taste)
1 shot glass of white vinegar for poached egg water (this small amount does not affect the flavor of the egg)
cracked pepper to taste or as garnish
1 tsp extra virgin olive oil to prevent finished noodles from sticking together (optional)

As noted in article, we recommend timing all three parts of this dish so they finish around the same time:

Add butter to pre-heated pan over slightly-less-than-medium heat. Once butter melted, add morels and thyme. Let cook for 3-5 minutes, stirring regularly with a spatula. Then add wine, garlic, and salt. Cook for another 5+ minutes, stirring regularly with spatula, until wine has fully evaporated/been absorbed by morels and garlic starts to brown. Remove from heat.

Add some salt to water and bring to boil. Cook noodles to desired consistency. If using our fresh stinging nettle fettuccine-style noodles, cook time will be about 10 minutes.
Strain noodles, put back in pan with a bit of olive oil. Stir in olive oil (to prevent sticking) then add noodles to morel pan and mix morel and pasta ingredients together along with fresh lemon juice and grated parmesan cheese. Garnish with seasonal flowers, fresh lemon zest, and cracked pepper (or mix them into the dish).

Poach each duck egg as per instructions and references in article. Recommend 3 minute cook time per duck egg. If not serving immediately, transfer eggs from hot water to ice bath (to arrest cooking) then strain and set aside until serving. Place poached egg atop each serving and cut to one side where you want yolk to run out. Serve.