Morel Pappardelle in Miso Crème

If you intend to use dried mushrooms, prepare an hour ahead by soaking the mushrooms in hot water on the counter and filter the remaining water (liquor). Divide the liquor in half to make two 150g bowls. Chop shallots and garlic, and measure out the spinach for later.

1. If using dried Morels; Soak 50g mushrooms in 300g of hot water on the counter for about an hour. Filter the remaining mushroom liquor thru coffee filter, divide in half, and set aside. Chop mushrooms in quarters and set aside.
2. If using fresh Morels, rinse the mushrooms of any debris, and quarter them and also prepare a bowl with an additional 150 grams of heavy cream.
3. Meanwhile, start a pot of 4,000g of water mixed with 45g salt
4. Once the water reaches a boil, cook 500g of fresh Pappardelle for about 6 minutes or until slightly al dente (nearly tender) Set aside.
5. Add 100g of butter to a large frying pan over medium high heat.
6. As the butter melts, add the Morel mushrooms, and 75g of shallots and cook until the butter starts to brown and give off a nutty aroma.
7. Add 15g of Garlic and cook for another minute. Try not to over toast the garlic
8. Add 150g of the mushroom liquor and 1 tsp of white miso to deglaze the pan
9. Add 350g of heavy cream, 150g of parmesan cheese, and 50g of grated pecorino cheese and stir until smooth and melted
10. Roll bunches of baby spinach leaves up into mini logs and slice them into strips. Add spinach slices and cooked pasta to the sauce pan and toss.
11. Add the remaining 150g of mushroom liquor (for dried mushrooms.) Or 150g of Heavy Cream (for fresh mushrooms) and toss again before plating.
12. Serve immediately with blanched green vegetable of choice, and crusty bread that has been toasted and rubbed with a fresh garlic clove.