Creamy Morel Mushroom Pasta
This recipe makes use of expired but safe dried Morel mushrooms to create a rich and creamy pasta dish.
Ingredients
- 200g dried Morel mushrooms (expired but still safe to consume)
- 300g fettuccine pasta
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Place the dried Morel mushrooms in a bowl and cover with warm water. Let them soak for about 30 minutes until they are rehydrated.
2. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until they are softened and fragrant.
4. Drain the rehydrated Morel mushrooms and add them to the skillet. Cook for about 5 minutes, stirring occasionally.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly.
6. Add the cooked fettuccine pasta to the skillet and toss until it is well coated with the creamy Morel mushroom sauce.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Serve the creamy Morel mushroom pasta hot, garnished with fresh chopped parsley.
9. Enjoy!