- 34 grams dried morel mushrooms
- Fresh pasta (enough to serve 4 people)
- 1 ½ cup of chicken stock
- 1 small yellow onion
- ½ cup of sherry wine (or any kind of red cooking wine)
- 1 cup 33% heavy cream
- Olive oil
- Salt & pepper
Rehydrate the dried morels
Soak your morels for about 10 minutes in ½ cup of Sherry wine + 1 ½ cups of chicken stock.
Once fully rehydrated, strain the morels and reserve the rehydration juice.
Chop the onion finely. Reserve.
Cook the sauce
In a warm pan with a bit of oil, add the onion and the morel previously strained. Cook until golden-brown.
Add the juice from the strained morels. Let it reduce at medium heat until the juice is almost all evaporated (this process can vary in time). Add the cream, and let it reduce at medium heat until creamy.
Cook the fresh pasta and serve!
Fresh pastas take only a few minutes to be ready, so cook them just before serving your plate.
Serve the morel sauce over the fresh pastas. Then decorate the plate to your convenience with the grilled asparagus.
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