Morel Mushroom Pasta in Parmesan Cream Sauce
For this month and last kitchen corner recipe, it is going to be something simple and absolutely delicious. Especially if you love mushrooms. This recipe is Morel Mushroom Pasta in Parmesan Cream Sauce!
Ingredients:
1 ounce dried morel mushrooms
2 cups warm water
12-16 oz Dried or 18 oz fresh fettuccine
Vi cup butter
4-5 garlic cloves minced/grated
2 cups heavy cream
1 cup parmesan (grated)
2 tbsp chopped fresh chives
2 tbsp chopped fresh tarragon
1 tsp fresh lemon zest Salt and pepper to taste
Instructions: Let the dried morel mushrooms sit in a warm bowl of water for
20-30 minutes. Drain and reserve the morel mushroom liquid.
Rinse and slice the mushrooms in half. Bring a pot of water to a full boil then add pasta. While that's cooking, grab a large skillet or saucepan over medium heat, melt the butter and add the morel mushrooms till golden. Add garlic and cook for 30 seconds, stirring regularly. Pour in the reserved morel mushroom liquid.
Cook until it reduces to about % cup. Add heavy cream, stir to combine and heat to near a simmer. Stir in the Parmesan cheese till it's melted. Simmer to thicken for a few minutes(do not boil). If the sauce is ready before pasta, turn down the heat and stir occasionally. If pasta is ready, drain and turn off the stoves. Stir in chives, tarragon and lemon zest. For taste add pepper and salt if needed. Toss the sauce and pasta into two different bowls and serve! Enjoy!