Morels in a White Cream Sauce

Morels are a seasonal spring treat where I live.  They grow wild in the woods around our house.  If you are lucky enough to find them, cut into halves and soak overnight in a bowl of salted water in the refrigerator.  Use your favorite type of pasta for this dish.  I like Campanelle.  Their shape allows the sauce to cling to the pasta, plus they remind me of mushrooms.  This dish does not heat up well, but is easily divided in half.

 

2 C. Dry White Wine
2 C. Heavy Cream
1 C. Morels, diced
1 C. Parmesan-Romano, grated
1 Tbsp. Butter
4 Garlic Cloves, minced
¾ Pd. Dried Pasta

In large skillet, melt butter with 2 Tbsp. water over low medium heat. Add garlic. Saute until beginning to soften. Add morels. Continue to cook until just beginning to turn light golden, stirring frequently. Add wine, scraping up any browned bits from the bottom of the skillet. Add cream. Turn heat to low-medium and simmer for about 30 minutes until thickened. Meanwhile, cook the pasta in salted water until al dente. Drain and set aside. Turn heat to low and stir in the cheese. Stir until cheese is melted. Be careful and don’t overheat the cheese as it will clump. Stir in the pasta.