by Erin Raymond
Salt and Pepper
Shallot or Onion
Prepare morels for frying. Cut stems and cut morels in half or into whatever size you would like for frying. Chop stems and set aside with any morel “crumbs”. Put morels you are going to fry in a bowl and coat with cream. Set aside. In another bowl, combine flour with a bit of cayenne, cornmeal, salt and pepper. Set aside.
Melt butter in a sauce pan. Add chopped garlic and shallot or onion. Cook until soft. Add chopped morel stems and and leftover pieces. Cook for a few minutes and add a bit of chicken broth.
Start water for pasta.
While this is cooking, pan fry your steak of choice (I used tri tip). Transfer to a plate and cover with foil.
Strain morels from cream (save this cream) and coat with flour mixture. Add cream to sauce pan with garlic, shallot, broth and morel pieces.
Add pasta to boiling water.
Fry morels in the same pan you cooked the steak in. Remove from heat when crispy and place on a plate with a paper towel to soak up an excess oil.
Once cream sauce has thickened, add pasta and mix in some parmesan cheese.
Place steak, morels and pasta on a plate and sprinkle with parsley, smoked paprika and some additional parmesan cheese.