Pasta With Morel Mushroom Cream Sauce
9 Ingredients | 29 Minutes
Here's another Morel recipe for all those Morel lovers out there! It takes a bit of effort and patience to get them this good, but after taking the time to hunt for them, this is nothing.
Author: CD Kitchen
- 227 grams capellini (or thin linguine)
- 3 Tbsp. butter
- 170 grams morel (or porcini mushrooms, rehydrated)
- 454 grams white button mushrooms (fresh, Cremini mushrooms or Portobello mushrooms)
- 118 ml cream (or half and half)
- 1 Tbsp. leeks (chopped wild, or garlic)
- 2 Tbsp. chopped parsley (fresh coarsely)
- grated Parmesan cheese (to taste)
- 1 pinch salt (and pepper, to taste)
PREPARATION
STEP ONE: Prep & Cooking. Slice mushrooms into bite size slices. Melt butter in a large saute pan. Add sliced mushrooms and saute on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt.
While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water. Cook the mushrooms until they begin to brown in spots. Stir in the cream.
Heat through until the mixture thickens a little. Stir in a tablespoon or two of grated cheese and add some black pepper.
In a large serving bowl mix pasta with the cream sauce a little at a time. if you add too much pasta it will be dry. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs.
Full recipe HERE
