Salsa Cremosa Morchella -- Creamy Wild Mushroom Sauce

1. 1

   Place the mushrooms in a bowl and cover with the boiling water.

2. 2

   Let stand until mushrooms soften, about 30 minutes.

3. 3

   Remove mushrooms from liquid.

4. 4

   Hold liquid in reserve.

5. 5

   Rinse, trim and discard any tough stems from the mushrooms, then coarsely chop them.

6. 6

   Strain the mushroom soaking liquid by pouring it through a mesh strainer lined with several layers of paper towel or a coffee filter, and reserve.

7. 7

   Combine wine and mushrooms in a heavy large skillet.

8. 8

   Boil until wine is reduced by half, several minutes.

9. 9

   Add cream and tarragon.

10. 10

    Slowly add strained mushroom soaking liquid (that has been strained.)

11. 11

    Simmer until sauce is thick enough to coat spoon, about 6-7 minutes.

12. 12

    Mix in scallions and lemon juice.

13. 13

    Season with salt and pepper.

14. 14

    Pour mushroom cream sauce over a bed of linquine and toss well, making sure all the pasta is well coated with the cream sauce.

15. 15

    Serve immediately, with additional grated Romano or Parmasan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.