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Tagliatelle with Creamed Morels

Tagliatelle with Creamed Morels

INGREDIENTS | SERVES 4

14 oz morel mushrooms 4 Tbsp butter

1⁄2 cup chopped shallots 2 tsp fresh thyme

1 scant cup dry white wine

1 lb. fresh tagliatelle pasta

11⁄3 cup heavy cream

1 to 2 Tbsp freshly chopped parsley Salt and pepper

 

PREPARATION

Clean mushrooms thoroughly by splitting them in half then soaking them in salted water for 20 mins. (5 cups warm water, 2 Tbsp salt). Rinse then pat dry.

Melt butter in a heavy bottom pan and sauté the mushrooms over medium heat until liquids have evaporated. Add shallots, thyme, salt and pepper and sauté for a few minutes.

Add the wine and simmer until the liquids have reduced by two-thirds.

Pour in the heavy cream and bring to a boil. Reduce heat to keep warm until pasta is ready.

Meanwhile, bring a large pot of salted water to a boil and add the tagliatelle. Once the water has returned to a boil, cook for one minute until al dente.

Drain the pasta and add to the creamed mushroom mixture stirring to coat. Adjust seasonings and sprinkle with parsley.

 

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