Morel Tagliatelle

Ingredients: (serves 4)

14 oz morel mushrooms
4 Tbsp butter
½ cup chopped shallots
2 tsp fresh thyme
1 scant cup dry white wine
1 lb fresh tagliatelle
1⅓ cup heavy cream
1 to 2 Tbsp freshly chopped parsley
salt and pepper

Clean mushrooms thoroughly by splitting them in half then soaking them in 5 cups of salted water (2 Tbsp salt) for 20 mins (This will clean the inside of the morels and force any creepy crawlies out of the water! Remember these are wild fungi). Remove the mushrooms with a slotted spoon in order to leave any soil, critters etc. in the bottom of the bowl then pat dry. Melt the butter in a heavy bottom pan and sauté the mushrooms over medium heat until liquids have evaporated. Add shallots, thyme, salt and pepper and sauté for a few minutes. Add the wine and simmer until the liquids have reduced by two-thirds then pour in the heavy cream and bring to a boil. Reduce the heat to keep the sauce warm until the pasta is ready. Meanwhile, bring a large saucepan of salted water to a boil and add the tagliatelle. Once the water has returned to a boil, cook for one minute until al dente. Drain the pasta and add to the creamed mushroom mixture stirring to cover. Adjust seasonings and sprinkle with fresh parsley.