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Linguine with dried morels
l'Essentiel
Very easy - 15 Min
- Dish type : Morels
- Difficulty : Very easy
- Preparation time : 15 min
- Cooking time : 20 min
- Recipe family : Epatez vos invités
- Cost : €16.50
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Morilles de Printemps séchées | €16.50 |
Ingredients (4 servings)
- 25 g Borde dried morels
- 100 g cream
- 300 g linguine
- 2 tablespoons chopped parsley
- 1 shallot
- Salt/pepper
Preparation
- Put the morels in a salad bowl, cover with warm water and let them rehydrate for 15 minutes. Bring a saucepan of water to the boil, plunge the rehydrated mushrooms into it for 1 minute and drain them.
- Cook the linguine in a large pot of boiling water.
- In a skillet, fry the shallot with butter and add the morels and parsley at the end of the cooking time. Grasp quickly and add the cream. Salt and pepper.
- Drain your pasta, arrange on a plate and cover with the morel sauce.
- Tip: use the rehydration water to enhance the mushroom flavour of your sauce. In a saucepan, filter the rehydration juice through a small fine mesh strainer to remove any impurities. Bring about 500 ml of this juice to the boil over a fairly high heat, and reduce until you have the equivalent of one or two large tablespoons of morel juice concentrate. Add it to the cream during preparation.
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