posted by Deborah 04-13-100 6:50 PM
Pasta with Morel Sauce
1 pound or so of morels, brushed clean and sliced
3 shallots, peeled and sliced
1/4 cup butter (or less, your choice)
2 tablespoons flour
1 cup heavy cream
1 clove garlic, peeled and sliced
salt and pepper, to taste
1/2 pound of angel hair pasta
Place the heavy cream and garlic in a small pan and heat gently to a simmer. Keep on low.
Melt the butter, add the morels and the shallots and gently saute until just barely done to your liking. Remove from pan, pressing out and leaving the butter. Add flour to butter and cook for a few minutes to remove flour-y taste. Add cream, taking garlic clove out first. Stir until slightly thickened, add morels and shallot mixture and continue to cook for a few minutes.
Cook and drain pasta, add about 1/3 of sauce to pasta, cook on high for a few minutes to let the flavor of the sauce cook in. Place in a bowl, and top with the rest of the sauce.
Some use a reduction of the cream for this, instead of the roux, I like the body the flour gives to the sauce.
This is a good sauce to top baked sword fish or halibut with.