Pasta with Morel Mushroom and Tarragon Sauce
Twirl long threads of angel hair pasta through this luxurious sauce of morel mushrooms and shallots in a wine and tarragon infused cream sauce and topped with fresh spring chives.
Equipment
- saute pan or large skillet
- stock pot or Dutch oven
Ingredients
- 12 ounces angel hair pasta prepared according to package directions. Reserve 1 cup pasta cooking water.
- 2 tablespoons olive oil
- 10 ounces fresh morel mushrooms cleaned and halved lengthwise
- 3 tablespoons unsalted butter
- 1 large shallot minced
- ½ cup dry white wine
- 1 cup heavy whipping cream
- ⅓ cup grated Grana Padano cheese
- 1 tablespoons fresh tarragon leaves
- Kosher salt and fresh ground pepper to taste
- 2 tablespoons finely chopped fresh chives for garnish
Instructions
- Add olive oil to a large skillet set over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms start to release moisture and soften, about 4 minutes.
- Add butter and shallot. Cook, until shallot softens and moisture has nearly reduced about 6 minutes.
- Add wine and continue cooking, stirring occasionally, until reduced by half, about 3 minutes. Stir in heavy cream and a ½ cup of the reserved pasta cooking water. Cook until sauce is thickened and coats the back of a wooden spoon, about 3 to 4 minutes.
- Remove from heat and stir in cheese and tarragon. Season with salt and pepper to taste. Add additional pasta cooking water if sauce becomes too thick.
- Toss pasta together with morel mushroom and cream sauce and garnish with fresh chives. (And a few grates of fresh truffle if desired.)