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by Jim Richards
Prepared in quantity for the 2010 NJMA Mycophagy demonstration
  • 1 tablespoon butter
  • 2 tablespoons shallots, minced
  • 1 teaspoon garlic, minced
  • 1 ounce dried morels
  • 1/2 cup heavy cream
  • 2 tablespoons beurre manie (equal parts of flour and softened butter blended together)
  • 8 ounces pasta shells, cooked
  • Parsley, chopped
  • Salt and pepper to taste

  1. Cover the dried mushrooms with boiling water and let stand for one   hour. Drain the mushrooms-set aside. Strain the soaking liquid through a coffee filter and set aside.

  2. Heat butter in a large skillet over medium heat. Add the shallots and garlic. Cook, stirring, until translucent, about four minutes.

  3. Add the morels. Cook for three minutes. Add the strained soaking liquid and cook for eight minutes or until tender.

  4. Add the heavy cream and cook for two minutes, stirring. Add the beurre manie, one tablespoon at a time, and cook stirring, until thickened as desired.

  5. Add the cooked pasta and heat thoroughly. Correct seasoning with salt and pepper. Serve garnished with chopped parsley.

This recipe can also be made with eight ounces of fresh morels or with 1/4 ounce of dried morels (reconstituted) plus 8 ounces of fresh white button mushrooms or cremini.

Substitute vegetable or chicken stock for the soaking liquid.