Morel Mushroom Pasta
Ingredients:
- 8 oz pasta of your choice (e.g., fettuccine, pappardelle, or linguine)
- 1 lb fresh morel mushrooms, cleaned and halved lengthwise
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, for garnish
Instructions:
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the morel mushrooms and cook for 5-7 minutes, or until they are tender and slightly golden, stirring occasionally.
- Add the minced garlic and chopped shallots to the skillet, and sauté for 2-3 minutes, or until fragrant and the shallots are translucent.
- Pour the white wine into the skillet and let it simmer for 3-4 minutes, or until reduced by half, stirring occasionally.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 5-6 minutes, or until the sauce has slightly thickened. Season with salt and freshly ground black pepper to taste.
- Add the cooked pasta to the skillet and toss gently to combine with the morel mushroom cream sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Remove the skillet from heat, and stir in the grated Parmesan cheese until well combined.
- Transfer the pasta to serving plates, garnish with chopped fresh parsley, and serve immediately.
Enjoy this delicious morel mushroom cream pasta with a glass of your favorite white wine and a simple green salad on the side.
