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Hop Shoots and Morel Pasta with Creamy Miso-Bechamel Sauce
This hop shoots and morel mushroom pasta is springtime on a plate! A creamy miso-bechamel turns the pasta rich and silky.
Hop shoots are actually one of the most expensive vegetables in the world; mostly because they are only around for a very limited time. Many hops growers will sell you some in the spring, or you can find hops growing feral in many parks, woodlots, and along fencelines. If you find some, mark their locations and revisit in the spring. Snip off short and tender shoots that are under 1 foot in length and wash well before cooking.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Yield2 servings
Ingredients
- 5oz (150g) hop shoots
- 6 morels, thinly sliced
- 1 teaspoon neutral oil
- 3 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 cup whole milk
- 1/2 teaspoon black pepper
- 1 tablespoon white miso
- 1/2 cup grated Parmesan cheese + more for garnish
- 1/2 lb pasta (I used casarecce)
Preparation
Bring a large pot of water to a boil. Meanwhile, in deep skillet, heat the oil over medium-high heat. Add the mushrooms and cook for 5 minutes. Reduce heat to low and add the butter. Once melted, add the garlic, then sprinkle over the flour and use a whisk to stir so it is well-incorporated. Cook for 1 minute. Take off the heat and add the milk, miso, pepper and cheese.
Once the water is boiling, add a pinch of salt, then add the hop shoots. Cook for one minute, then transfer to cutting board and let cool. Add the pasta to the water. Chop the hop shoots and add them to the sauce.
Cook pasta to al dente, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and set over medium heat. Cook the pasta, adding in the cooking water, until the sauce is silky and clinging to the noodles. Serve with grated parmesan cheese. Enjoy!
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