Pasta With Morel Mushroom Cream Sauce

Slice mushrooms into bite size slices. Melt butter in a large sauté pan. Add sliced mushrooms and sauté 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.