Morel Mushroom Cream Sauce with Pasta
The type of pasta used here is not really important though a pasta that has a large surface area like fusilli or bucatini would be ideal. Additionally, while intended as a sauce for pasta it could also serve as a sauce for chicken, beef, or vegetables. This recipe is intended to use fresh morels however rehydrated dried morels should also work just fine. In fact, you could add some of the mushroom soaking liquid to the sauce for extra mushroom flavor. I’d also be interested to try rehydrating the mushrooms in the wine or the cream. On the subject of the wine, a dry sherry also works well or a splash of white wine vinegar (though don’t reduce that). If you want to make this for a larger number of servings, I would start by increasing the amount of cream and reducing to the desired volume since the garlic, shallot, and mushroom quantities can go a longer way than the liquids.
Serves 1-2
Time: 20 min
Ingredients
20-30 fresh morels, halved
1 clove garlic, minced
1 medium shallot, minced
2 Tbsp butter
4 oz dry white wine
½ cup cream
1 small bunch parsley, chopped
Cooked pasta
Instructions
1. Heat butter in a pan over medium heat. Add garlic and shallots; sauté until fragrant, then add the mushrooms.
2. Sauté the mushrooms, stirring frequently, until soft, about 3-5 minutes.
3. Add the win and let simmer until reduced by about half, about 5-10 minutes.
4. Add the cream and continue to simmer until reduced to a sauce-like consistency, about 5 minutes.
5. Salt and pepper to taste and finish with parsley.
6. Toss sauce with pasta of choice along with a splash of the cooking water.
7. Enjoy!
