Ingredients

• 1  to 2 ounces dried morel mushrooms (or 8 ounces fresh morel mushrooms, cleaned and halved lengthwise*)
• 3  cups chicken stock or broth
• 1/4  cup unsalted butter
• 1/3  cup finely chopped shallots
• 1  tablespoon all-purpose flour
• 1/2  teaspoon snipped fresh thyme
• 1/4  teaspoon kosher salt
• 1/4  teaspoon ground white pepper
• 1  cup whipping cream or heavy cream
• 1/4  cup snipped fresh Italian (flat-leaf) parsley
•   Hot cooked pasta
•   Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

1. If using dried mushrooms, heat the 3 cups broth or water to simmering. Remove from heat. Add dried mushrooms; let mushrooms stand 20 minutes. Strain mixture through a 100% cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice in half lengthwise any of the larger mushrooms; set aside.

2. For sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add reserved 1 cup broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, 1/4 teaspoon salt, and white pepper. Slowly whisk in the whipping cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and 1/4 cup parsley. Cook and stir until heated through.

3. Spoon sauce over pasta. If you like, sprinkle with additional parsley. Makes 4 to 6 main-dish servings.

Note:To clean fresh morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times.