Pasta With Morel Mushroom Cream Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
1/2 pound capellini or thin linguine
3 tablespoons butter
6 ounces dry morel or porcini mushrooms, rehydrated
OR
1 pound fresh white button mushrooms, Cremini mushrooms or Portobello mushrooms
1/2 cup cream or half and half
1 tablespoon chopped wild leeks or garlic
2 tablespoons fresh coarsely chopped parsley
grated Parmesan or Romano cheese (to taste)
1 pinch salt and pepper (to taste)
Directions:
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2276/Pasta-With-Morel-Mushroom-Crea111620.shtml
Recipe ID: 82493
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