Tuesday, May 14, 2013

Pasta with creamy Morel sauce


So, here's a fairly straightforward dish that's sure to please the mushroom lovers! This hearty, creamy dish serves 3-4.

pasta (I used about 2/3 lb. of linquine)
Lots of Morels (or whatever shrooms you can find) - I used about 1.5 quarts of chopped Morels
1 T flour
1 shallot, finely chopped
1/2 C dry white wine
1 C broth of your choosing
3/4 C heavy cream
1 1/2 T butter
olive oil
fresh ground black pepper
kosher or sea salt
1 medium tomato per person (I used Kumato), sliced into wedges

1. Heat pan over medium-low. Add a drizzle of olive oil and the butter.


2. Once butter is melted, add shallots and stir. Season with salt, cooking until softened.


3. Sprinkle flour over pan and stir (this will help to thicken the sauce). Raise heat to medium-high. Add mushrooms and stir, seasoning with salt.


4. Once mushrooms are cooked through (about 5-6 minutes), add wine. Cook until almost all liquid is absorbed.


5. Add broth. Cook for 1-2 minutes.


6. Slowly stir in cream. Cook for about 8-10 minutes. Meanwhile, start boiling the pasta.


7. Once sauce coats the back of a spoon, it's ready! If it is too thin, continue cooking (or mix a little corn starch and cold water, adding very small amounts while stirring). If it's too thick, add more broth (or better yet, pasta water). Add freshly ground black pepper and season with salt, if desired.


8. Drain pasta. While pasta is draining, drizzle olive oil over tomatoes and sprinkle with sea salt and fresh ground pepper.


9. Toss pasta in sauce, turning to coat.


10. Remove pan from heat, serve pasta with mushrooms and sauce spooned over the top. Garnish with tomatoes. You may also choose to add some chopped fresh herbs, as well! Sprinkle with Parmasean or Romano cheese, if desired.






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