Bucatini with Mushroom Ragù, Dandelion Greens

 

Dried morel mushrooms lend a rich flavor to this robust but not overly heavy first-course pasta dish, ragù. Use a food processor to chop the veggies quickly, careful not to purée them.

 

1 ounce dried morel mushrooms

4 cups hot water

½ cup unsalted butter divided

2 cups finely chopped yellow onion

⅓ cup finely chopped carrot

2 ¾ cups finely chopped fresh cremini mushrooms

½ cup finely chopped celery

4 garlic cloves, finely chopped

½ teaspoon black pepper, plus more to taste and for garnish

¼ cup plus 1 teaspoon kosher salt, divided, plus more to taste

½ cup dry white wine

2 thyme sprigs

2 cups lower-sodium chicken broth

4 quarts water

12 ounces of uncooked bucatini pasta

1 medium bunch dandelion greens or spinach, trimmed and roughly chopped

2 tablespoons whole-grain mustard

¼ cup chopped fresh tarragon, plus tarragon leaves for garnish

1 ½ ounces Parmesan cheese, grated

 

Add four cups of boiling water to a large heatproof dish with dried morel mushrooms. Cover the mushrooms with a platter to keep them immersed. Allow to stand for approximately thirty minutes or until mushrooms are plump. Remove the mushrooms from the liquid and gently squeeze any remaining liquid. While the liquid is reserved, coarsely cut the mushrooms. In a large (12 to 14-inch) pan over medium heat, melt 1/4 cup of butter. Add onion and carrot; simmer, stirring often, for approximately 8 minutes, or until carrot is soft. Add the chopped rehydrated morels, celery, and garlic. Cook, stirring often, for approximately five minutes, or until the cremini mushrooms have shed their liquid. Add a teaspoon of salt and pepper to the mixture. Cook, turning often and scraping down the skillet, for approximately 12 minutes, or until the liquid has evaporated and the veggies begin to caramelize. Stir to remove the browned pieces from the pan and add the wine and thyme sprigs. Cooking, uncovered, for about two minutes, or until the wine has evaporated entirely. Leaving any sediment in the basin, carefully transfer the saved mushroom-soaking liquid into the skillet. Pour broth into pan; over medium heat, come to a vigorous simmer. Lower the temperature and let the mixture simmer for 40 to 45 minutes, stirring now and again until it thickens and reduces to around 3 cups. Throw away thyme sprigs. When ready to use, cover and preheat on low.