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Linguine With Morel Mushrooms Garlic & Sage

Linguine With Morel Mushrooms Garlic & Sage
Recipe Date:
July 29, 2024
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
This creamy and luxurious dish with notes of earthiness from the morel mushrooms, brightness from the sage, and nuttiness from the freshly grated parmesan. It can be best enjoyed with Pinot Noir from hope & grace.
Ingredients
  • 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)
Directions

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.

 

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