It was a bumper year for morels in our patch this year, and we used the last six to eight ounces to complement some super-fresh garlic from the garden and our favorite pasta from Kitchen-ette, the Creste di Gallo pasta that features ruffles and a tube to capture sauce.
The mushrooms were frozen, so I let them thaw enough to chop while I chopped a huge handful of fresh garlic. I sautéed the garlic and mushrooms in some butter, letting the moisture from the mushrooms cook down while the pasta cooked. I chopped some broccoli florets and added them to the pasta while it cooked. After draining the pasta, I tossed the garlic mushroom mixture with it and added a few glugs of good olive oil. We ate it with really good Parmesan grated into a cloud on top.
