Pasta with Morel Walnut Sauce

Ingredients

• 300 g herb mushrooms
• 30 g dried morels
• 2 carrots
• 250 g savoy cabbage
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 3 tbsp Madeira wine
• 200 ml heavy cream (at least 30% fat)
• 2 tbsp crème fraîche
• pepper (ground)
• 400 g linguine
• 2 tbsp chopped walnuts
• parsley (for garnish)

Instructions

1. 1.

   Clean the mushrooms and cut them into bite-sized pieces. Soak the morels in 250 ml lukewarm water. Peel the carrots and slice thinly or julienne. Trim the savoy cabbage, remove the tough core, and cut the leaves into fine strips. Blanch the carrots and cabbage separately for about 2 minutes in boiling salted water, then shock them in cold water. Drain well. Peel and finely dice the shallot and garlic.

2. 2.

   Heat oil in a pan and sauté the mushrooms. Deglaze with Madeira wine and add the vegetables. Add the morels with their soaking liquid, pour in the cream, stir in crème fraîche, season with salt and pepper, and let thicken over medium heat. Meanwhile cook the linguine in boiling salted water until al dente. Taste the mushroom-vegetable sauce again, plate it on warmed bowls, arrange the drained pasta as a nest on top, sprinkle with chopped walnuts, and garnish with parsley.