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Penne with Morels Serves 2

Do you feel like indulging? This sumptuous pasta dish can be easily prepared by blending our Essence de Champignon Gold with sherry and some cream. We sauté bacon with shallots, add fresh thyme and, once the penne is cooked, stir in the morels. Top with Parmesan cheese. You could use the same sauce over rice or couscous, as well. This recipe is easily doubled or quadrupled.

Ingredients: 1/3 oz. (10 g) dried morels or shiitake mushrooms 2 thick slices hickory-smoked bacon, cut crosswise into thin strips 1/2 c. (90 g) finely chopped shallots 1/4 c. (65 ml) medium sherry 1 T. (20 g) Essence de Champignon Gold® 1/3 c. (85 ml) heavy cream 1–2 sprigs fresh thyme Freshly ground black pepper 4 oz. (110 g) dried pasta Freshly grated Parmigiano-Reggiano

Soak morels or shiitakes in warm water for 30 minutes, drain and blot dry. (If using shiitakes, remove and discard stems, cut into thick slices.) Heat bacon in a large skillet over medium-high heat. When 1 T. (20 g) of fat covers bottom of pan, add shallots and continue cooking over medium heat until shallots are tender, 5 minutes. Stir in sherry and Essence de Champignon Gold® and boil for 1 minute. Add cream, thyme and black pepper, return sauce to a boil, then lower heat, stir in mushrooms and leave over low heat while cooking pasta. Cook pasta in boiling salted water until al dente, drain, combine with sauce and serve with Parmigiano-Reggiano on top.

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