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Category: PASTA
Prep Time: Cook Time: Total Time:
1 to 2 ounces dried morel mushrooms (or 8 ounces fresh morel mushrooms, cleaned and halved lengthwise*)
3 cups chicken stock or broth
1/4 cup unsalted butter
1/3 cup finely chopped shallots
1 tablespoon all-purpose flour
1/2 teaspoon snipped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 cup whipping cream or heavy cream
1/4 cup snipped fresh Italian (flat-leaf) parsley
Hot cooked pasta
Snipped fresh Italian (flat-leaf) parsley (optional)
Directions
1. If using dried mushrooms, heat the 3 cups broth or water to simmering. Remove from heat. Add dried mushrooms; let mushrooms stand 20 minutes. Strain mixture through a 100% cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice in half lengthwise any of the larger mushrooms; set aside.
2. For sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add reserved 1 cup broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, 1/4 teaspoon salt, and white pepper. Slowly whisk in the whipping cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and 1/4 cup parsley. Cook and stir until heated through.
3. Spoon sauce over pasta. If you like, sprinkle with additional parsley.
Makes 4 to 6 main-dish servings.
Note:To clean fresh morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times.
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Morel Mushroom Cream Sauce with Pasta
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Category: PASTA
Prep Time: Cook Time: Total Time:
1 to 2 ounces dried morel mushrooms (or 8 ounces fresh morel mushrooms, cleaned and halved lengthwise*)
3 cups chicken stock or broth
1/4 cup unsalted butter
1/3 cup finely chopped shallots
1 tablespoon all-purpose flour
1/2 teaspoon snipped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 cup whipping cream or heavy cream
1/4 cup snipped fresh Italian (flat-leaf) parsley
Hot cooked pasta
Snipped fresh Italian (flat-leaf) parsley (optional)
Directions
1. If using dried mushrooms, heat the 3 cups broth or water to simmering. Remove from heat. Add dried mushrooms; let mushrooms stand 20 minutes. Strain mixture through a 100% cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice in half lengthwise any of the larger mushrooms; set aside.
2. For sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add reserved 1 cup broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, 1/4 teaspoon salt, and white pepper. Slowly whisk in the whipping cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and 1/4 cup parsley. Cook and stir until heated through.
3. Spoon sauce over pasta. If you like, sprinkle with additional parsley.
Makes 4 to 6 main-dish servings.
Note:To clean fresh morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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