Penne with Morels
Gourmet Restaurant Meals
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.
2/3 ounce dried morels or porcini mushrooms
3 thick slices hickory-smoked bacon, cut crosswise into thin strips
1/2 cup finely chopped shallots
1/3 cup sherry
2 tablespoons Essence de Champignon Gold®
2/3 cup heavy cream
1–2 sprigs fresh thyme
Ground black pepper
8 ounces dried penne or other pasta
Freshly grated Parmesan cheese
Soak the morels in warm water for 30 minutes, then drain them and blot them dry.
Heat the bacon in a large skillet over medium-high heat. When about 1 tablespoon of bacon fat covers the bottom of the pan, add the shallots and continue cooking over medium heat until the shallots are tender, 5 minutes.
Stir in the sherry and Essence de Champignon Gold® and boil for 1 minute. Add the cream, thyme and black pepper, return the sauce to a boil, then lower the heat, stir in the mushrooms, and keep the sauce warm over low heat while cooking the pasta.
Cook the pasta in boiling salted water until al dente, drain it, and combine the pasta with the sauce. Serve the sauced pasta dusted with Parmesan cheese.
Wine Pairing: Pinot Noir, red Burgundy, or an unoaked (or lightly oaked) Chardonnay.