Creamy Morel Sauce over Pasta

Tip:  Read directions completely before preparing.

(Pasta)
Ingredients:
8 oz dry pasta ( Your choice, Spaghetti, Linquine, Capellini, etc...)

Directions:
Cook pasta as per package instructions and set aside. 

(Morel Sauce)

Ingredients:
1/2-ounce dried morels
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons finely minced shallots
1/2 teaspoon minced garlic
1/4 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
1 1/2 cups heavy cream
1/4 cup Reggianito Cheese, grated (optional)

Directions:
To reconstitute dried morel mushrooms, place them in a bowl and cover them with 3/4 cup of boiling water.  Let them soak for 20 minutes.  Remove the morels and set aside.  Reserve the liquid.  Strain the liquid through cheesecloth or a fine strainer to remove any small bits of grit, and set aside.

Slice the reconstituted morel mushrooms 1/4 inch thick and set aside.

In a large saucepan, add the olive oil and 1 tablespoon of the butter over medium high heat.

Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute.

Add the white wine and reduce until nearly dry, about 3 -4 minutes.

Add 3/4 cup of the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 - 7 minutes.

Add the heavy cream and cook until reduced by half, about 10 minutes. stirring continuously.

Swirl the remaining butter into the sauce and adjust the seasoning.

Add pasta to skillet and mixture thoroughly, coating all the pasta with the sauce.



Divide pasta mixture in half and plate, sprinkle with parmesan, Reggianito or Parmigiano Reggiano (optional) and serve immediately!  Enjoy!

Tip:   I used grated Reggianito.  Reggianito is rather saltier than its Italian parent, and is generally used for cooking or for grating over pasta dishes.