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Categories:
water morel mushrooms fettuccine extra-virgin olive oil red onion red wine whipping cream fresh sage
Viewed: 78 - Published at: 6 years agoIngredients
- 2 cups water
- 1 1/2 ounces dried morel mushrooms (about 1 1/2 cups)
- 1/2 pound fettuccine
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped red onion
- 1/3 cup dry red wine
- 3/4 cup whipping cream
- 2 tablespoons chopped fresh sage
Method
- Bring 2 cups water to boil in heavy small saucepan; add mushrooms.
- Remove pan from heat.
- Let stand until mushrooms soften, about 15 minutes.
- Drain mushrooms, reserving soaking liquid.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta.
- Heat oil in heavy large skillet over medium heat.
- Add onion and saute until just softened, about 5 minutes.
- Add wine and cook 1 minute.
- Pour in mushroom liquid, leaving any sediment behind.
- Add mushrooms, cream, and sage.
- Simmer until sauce thickens slightly, about 7 minutes.
- Add pasta and toss to coat with sauce.
- Season with salt and pepper.
- Transfer to plates and serve.
