Linguine With Morel Mushrooms Garlic & Sage
- 1 lb Fresh Linguine
- 2 tbsps Extra Virgin Olive Oil
- 1 Shallot finely julienned
- 2 tsps Minced Garlic
- 1/2 lb Fresh Morel mushrooms or .9 oz Dried*
- 1/2 Bunch Fresh sage, chopped (3 to 4 tablespoons)
- 1/4 cup Dry white wine
- 1 cup Chicken broth
- 1/2 cup Heavy whipping cream
- 2 tbsps Butter
- Salt & freshly ground black pepper (to taste)
- Grated Parmesan cheese (for garnish)
Bring a large pot of salted water to a full rolling boil, add the pasta, and cook for 7 to 8 minutes, until al dente. Drain, saving a cup of the pasta water for the sauce, if desired, and set the pasta aside.
To make the sauce, heat the olive oil in a large deep saucepan over medium heat. Add the shallot andgarlic and sauté for 3 to 5 minutes, until just tender but not browned. Raise the heat to medium-high, add the mushrooms, and sauté for 3 to 8 minutes, until tender. Add half of the sage and all the white wine. Let the wine reduce by half, then stir in the stock and cream. Reduce again by one-fourth, then stir in the butter, and season with salt and pepper. Remove from the heat. Add the pasta to the sauce, toss them together, and cook for a moment or so longer to heat the noodles through.
Serve in large deep bowls and garnish with Parmesan and the remaining sage.
*Dried Morel mushrooms can be reconstituted in water for 20 minutes. Broth can be added to the sauce if desired.
