Pasta with Cream and Mushrooms

A delicious creamy pasta with mushroom and morel sauce. The touches of white wine, shallots, and Sherry give it great flavor.
Ingredients
8
Servings
  • 700 grams linguine pasta
  • 4 leaves bay
  • 10 black peppercorns
  • 1 cup white wine
  • 4 tablespoons shallot
  • 16 button mushrooms, sliced fresh 16 button mushrooms, sliced fresh
  • 3 cups chicken broth 3 cups chicken broth
  • 3 1/2 cups whipping cream 3 1/2 cups whipping cream
  • 2/3 cups sherry
  • 1 cup morel mushroom, fresh or dried (if dried, already hydrated)
Preparation
40 mins
0 mins
Medium
  • Place a saucepan with butter and fry the bay leaves, black pepper, grated shallots, and mushrooms.
  • Once fried, add the wine and chicken broth.
  • Let it reduce to one-third.
  • Add the lyncot cream and let it boil until it thickens.
  • In another skillet, put the Port wine or Sherry and the chopped morels (leave some whole) and bring it to a boil.
  • Once boiling, add a bit of the cream sauce to it.
  • Combine the two sauces and add salt. Remove the whole morels and set aside.
  • Cook the pasta until al dente.
  • Once drained, place it in a skillet with a bit of cream sauce to absorb it.
  • Add the rest of the mushrooms and stir.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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