Pasta with Morel Mushroom and Sun-Dried Tomato Cream Sauce

Source / Author: Eric (User Submitted)

Ingredients:

• 1 oz dried morel mushrooms (rehydrated following Oregon mushroom directions and patted dry with cloth)
• 1 cup heavy whipping cream
• 4 tablespoons of jarred sun-dried tomatoes marinated in olive oil
• 4 medium size cloves of garlic, minced
• 2 medium size shallots, minced
• 1 tablespoon olive oil
• 1 bag of favorite pasta (organic linguine preferred)
• Salt and pepper (to taste)
• 1/2+ cup dry white wine
• Fresh grated parmesan (desired amount, approximately 3 tablespoons)
• Fresh basil (desired amount)
• Pinch of crushed red pepper

Instructions:

1. Boil pasta according to package directions.
2. Heat a large sauté pan on medium-high heat with olive oil. Add mushrooms and cook until slightly brown.
3. Add shallots and garlic and begin to sweat. Add sun-dried tomatoes.
4. Deglaze with white wine and reduce by half or until most of the liquid has evaporated.
5. Reduce heat and add cream, stirring in. Reduce until desired thickness.
6. Add parmesan to thicken the sauce. Add fresh basil to complement and a pinch of crushed red pepper for a kick.