Pappardelle with Morels and Cream

Method

6 steps · roughly 32 minutes

1. 1

   Rehydrate the morels

   Soak the dried morels in 250ml just-boiled water for 15 minutes. Lift out, squeeze gently, and chop. Strain the soaking liquid through a coffee filter and reserve.

2. 2

   Sear the mushrooms

   Heat the olive oil and butter in a wide pan over medium-high heat. Add the chestnut mushrooms in a single layer, leave undisturbed for 2 minutes, then toss until deep golden. Season and remove to a plate.

3. 3

   Soften shallots, add morels

   Lower the heat, add the shallots and cook for 4 minutes until soft. Stir in the garlic, thyme, and chopped morels and cook 1 minute more.

4. 4

   Build the sauce

   Pour in the Marsala and let it reduce by half. Add 120ml of the mushroom soaking liquid and simmer for 2 minutes. Stir in the cream and return the chestnut mushrooms to the pan. Simmer gently for 3 minutes to thicken.

5. 5

   Cook the pasta

   Meanwhile, boil the pappardelle in well-salted water until just al dente (fresh: 3 minutes; dried: follow the packet). Reserve a mug of pasta water before draining.

6. 6

   Toss and serve

   Tip the pasta into the sauce with the Parmesan, parsley, and a splash of pasta water. Toss over low heat for 30 seconds until silky. Finish with lemon, more Parmesan, and black pepper.