Pasta with Morel Mushroom Sauce

Ingredients

• 50 g dried morels
• 400 g tagliatelle
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 200 g mushrooms
• 4 shallots
• 3 tbsp butter
• 0.5 lemon (juice only)
• 4 tbsp port wine
• 400 g heavy cream
• 2 tbsp chopped parsley

Instructions

1. 1.

   Soak morels in a bowl with cold water for about 1 hour, then drain in a sieve, rinse well and chop finely.

2. 2.

   Cook tagliatelle in plenty of boiling salted water according to package instructions until al dente. Drain and set aside.

3. 3.

   Clean the mushrooms, rub them clean, and quarter them. Peel and dice the shallots.

4. 4.

   Sauté the shallots in hot butter until translucent, add the morels and mushrooms, and cook briefly. Stir in lemon juice and port wine, then pour in cream and season with pepper and salt; simmer for about 2 minutes.

5. 5.

   Toss the pasta with the sauce and sprinkle with parsley before serving.