The meaty flavor of morel mushrooms pairs wonderfully with both meats and rich sauces like this one. Because of their specific texture as well, they easily absorb sauces into their nooks and crannies. This is definitely a dish for special occasions—a homemade, garlic-infused cream sauce with fresh thyme, plump morel mushrooms and tender pasta corkscrews. Decadent and full of flavor, just another reason to keep those dried morels in your pantry all year long.
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Pasta with Morels & Garlic Cream
Ingredients:
- 1 lb. corkscrew pasta
- 1 oz. dried morel mushrooms, re hydrated in warm water
- 2 Tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- ¼ cup dry white wine
- 1 cup whole milk or half and half
- Salt and pepper
- Fresh thyme
Directions:
- Bring a large pot of salted water to a boil. Add in the dried pasta and cook according to the package instructions. Drain and set aside while you make the sauce.
- In a medium saucepan melt the butter over medium heat. Add in the minced garlic and cook for 1 minute. Add in the flour and whisk together over low heat; cook for 2 minutes. Add in the wine and the milk, season with 1 teaspoon salt and ½ teaspoon of black pepper. Increase the heat to medium and whisk constantly until the sauce thickens. Add in 1 teaspoon fresh thyme leaves. The sauce is done when it easily coats the back of a spoon.
- Add in the rehydrated mushrooms to the sauce, taste the sauce and adjust seasonings if necessary. Serve over the cooked pasta.
Tagged: bechamel sauce, dried morels, fresh thyme, garlic cream sauce, morel mushrooms, pasta, vegetarian pasta
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