If you're a fan of morel mushrooms, you'll want to try this creamy pasta dish. Fresh thyme adds flavor to the sauce.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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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.

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

Tips

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.

Nutrition Facts

786 calories; 50 g total fat; 31 g saturated fat; 181 mg cholesterol; 1716 mg sodium. 65 g carbohydrates; 4 g fiber; 21 g protein; 2284 IU vitamin a; 6 mg vitamin c; 303 mg calcium; 4 mg iron;

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