If braising beef short ribs just to make a pasta dish sounds like a bit much, I actually recommend brasing short ribs on a Saturday and then making this pasta on Sunday. No really, do this next week. You will thank me. This pasta dish was heavenly. When my husband declared he wanted braised short ribs I knew what I wanted to do with the leftovers, and I knew just the perfect addition to take it up a notch: morels. They are earthy, they are meaty and I knew they'd pair perfectly with the silky soft meat and silky soft noodles. This, I decided, would be my entry into Marx Food's morel challenge. Ok, so that's not entirely true as I had another recipe idea, made them both and after a taste test, picked my own personal winner. I'll post the runner up as well.
I'm a huge morel fan, so when Marx Food's selected me to compete I was really excited for the challenge. They shipped me an ounce of their finest dry morels and I stared at them on our kitchen counter for a week, willing them to perform well. Since the morels are dry, you want to rehydrate them in water. The water becomes infused with their flavor so I wanted to reduce this stock down to create a densely morel based sauce for the pasta. Garam masala gives the sauce a really exotic layer. It's woody and floral. I loved it. It's like you are sitting in a cedar cabin, in a field of beautiful flowers, grilling some meat. I mean, that is seriously what this dish tastes like. If that sounds weird to you then I won't make this for you when you come over.
8 oz pappardelle (I got mine from Trader Joe's)
.75 oz dry morels
1/2 onion, chopped
2 cloves garlic, chopped
1/2 c cream
1 T butter
1 t garam masala
1 lb braised short ribs, pulled off with fork
Soak morels in about 2 cups room temperature water for 4 hours. Strain out the morels and pour the broth through a coffee filter. Heat some oil in a large cast iron skillet. Sautee onion and then garlic for a few minutes. Pour in morel broth and let simmer and reduce. Salt and pepper. Chop morels and toss them in. Add butter. Stir. Pour in cream and let thicken and reduce. Add garam masala and let cook. Toss in short ribs. In a large pot of boiling water add pappardelle and let cook for about 8 minutes. Strain and stir into sauce for a few minutes.
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