Merry Edwards Wines

Angel Hair Pasta with Smoked Salmon, Leeks and Exotic Fungi — Listed Below these fields

Angel Hair Pasta with Smoked Salmon, Leeks and Exotic Fungi

Pairs Well With


Serves 4

1 medium onion, cut into large chunks
1 bunch green onions, finely sliced
3 medium leeks, trimmed of the green portion, quartered and thinly sliced
8 oz Hen of the Woods mushrooms or other exotic fungi
3 large cloves garlic, diced
3 tablespoons fresh olive oil
1/8 teaspoon white pepper and Alaea sea salt
2 cups plus seafood broth, low-fat
5 oz smoked salmon, skin removed
1 cup crème fraiche


In a large nonstick skillet, sauté onions, leeks, mushrooms and garlic in olive oil until soft and lightly browned. Season with salt and pepper. Add seafood broth and cook over medium-low heat until liquid is reduced by half. (During the reduction process, prepare pasta as shown below.)
Lower heat and add the salmon, broken into small flakes. Add crème fraiche and stir to mix.
Add drained pasta and toss to mix. Add slightly more broth as needed.



1 lb angel hair pasta



Add dry pasta to 2 quarts boiling water. Return to a boil and cook, uncovered, for 3 minutes. Remove from heat and cover for 7 more minutes. Drain well. (Angel hair pasta cooks very quickly!)

Serve with warm, fresh French bread and a garden salad.

Merry came up with this new recipe in honor of the release of her newest Pinot, Georganne. She says her goal was to accentuate both the wine’s elegance and earthiness. The mushrooms used were from friends at Gourmet Mushroom; the salmon was caught and smoked by neighbor Al.