Salsa Cremosa Morchella -- Creamy Wild Mushroom Sauce

Instructions

Place the mushrooms in a bowl and cover with the boiling water. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid. Hold liquid in reserve. Rinse, trim and discard any tough stems from the mushrooms, then coarsely chop them.

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. Combine wine and mushrooms in a heavy large skillet. Boil until wine is reduced by half, several minutes. Add cream and tarragon. Slowly add strained mushroom soaking liquid (that has been strained.) Simmer until sauce is thick enough to coat spoon, about 6-7 minutes. Mix in scallions and lemon juice. Season with salt and pepper.

Pour mushroom cream sauce over a bed of linquine and toss well, making sure all the pasta is well coated with the cream sauce. Serve immediately, with additional grated Romano or Parmasan cheese.

Author's Comments

The only thing exotic about this recipe is the reconstituting the dried morel mushrooms. In today’s produce market they are found almost everywhere. Years ago I can remember the old folk going out to hunt for wild mushrooms, and not always finding the specie they desired, but they did come home with mushrooms . . . and they would cook them and we would all eat them . . . in a variety of ways!

Taken from my cookbook: The "Old Country" Italian Cookbook by Donald J.P. La Marca

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