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Penne with Morels

0:06 prep
0:20 total

A sumptuous pasta dish with Essence de Champignon Gold, sherry, cream & mushrooms.


prep 0:06       total 0:20




1/3 oz. dried morels or
porcini mushrooms
2 thick slices hickory-smoked bacon, cut crosswise into thin strips
1/2 cup finely chopped shallots
1/4 cup sherry
1 tbsp. (1 ounce) Essence de Champignon GoldĀ®
1/3 cup heavy cream
2 sprigs fresh thyme
Ground black pepper
4 oz. dried penne or
other pasta
Freshly grated Parmesan cheese


1. Soak the morels in warm water for 30 minutes, then drain them and blot them dry.

2. Heat the bacon in a large skillet over medium-high heat. When about 1 tablespoon of bacon fat covers the bottom of the pan, add the shallots and continue cooking over medium heat until the shallots are tender, 5 minutes.

3. Stir in the sherry and Essence de Champignon GoldĀ® and boil for 1 minute. Add the cream, thyme and black pepper, return the sauce to a boil, then lower the heat, stir in the mushrooms, and keep the sauce warm over low heat while cooking the pasta.

4. Cook the pasta in boiling salted water until al dente, drain it, and combine the pasta with the sauce. Serve the sauced pasta dusted with Parmesan cheese.

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