INGREDIENTS | SERVES 4
14 oz morel mushrooms 4 Tbsp butter
1⁄2 cup chopped shallots 2 tsp fresh thyme
1 scant cup dry white wine
1 lb. fresh tagliatelle pasta
11⁄3 cup heavy cream
1 to 2 Tbsp freshly chopped parsley Salt and pepper
PREPARATION
Clean mushrooms thoroughly by splitting them in half then soaking them in salted water for 20 mins. (5 cups warm water, 2 Tbsp salt). Rinse then pat dry.
Melt butter in a heavy bottom pan and sauté the mushrooms over medium heat until liquids have evaporated. Add shallots, thyme, salt and pepper and sauté for a few minutes.
Add the wine and simmer until the liquids have reduced by two-thirds.
Pour in the heavy cream and bring to a boil. Reduce heat to keep warm until pasta is ready.
Meanwhile, bring a large pot of salted water to a boil and add the tagliatelle. Once the water has returned to a boil, cook for one minute until al dente.
Drain the pasta and add to the creamed mushroom mixture stirring to coat. Adjust seasonings and sprinkle with parsley.
