Cream and mushroom pasta

 

The title is a little bit of an understatement. This is a super rich mushroom dish made with dried morels and porcini.

Ingredients

• 10g dried porcini mushrooms
• 20g dried morel mushrooms
• 400ml veal stock
• 80g bacon lardons
• 50g butter
• One large garlic clove, finely sliced
• 12.5cl Noilly Prat (a small wineglass)
• Bouquet garni
• 250ml double cream
• Black pepper (freshly ground)

Serves 2

Warm the dried mushrooms in the veal stock. Ignore the bit about rinsing them first. Fry the bacon lardons in the butter in a frying pan for a couple of minutes and add the garlic. After a minute add the Noilly Prat and the Bouquet Garni. The mushrooms should now be soft. Pour the stock from the mushrooms into the frying pan, but don’t add the mushrooms yet. Reduce on a high heat, and after a few minutes take out the bouquet garni and discard. Continue reducing until you think the mixture is just about to burn. Then add the cream, and the mushrooms, and reduce the heat to medium. Allow the cream to bubble a bit, add black pepper to taste, and then serve.

Veal stock varies a lot by gelatin content. The veal stock I have been able to get hold of comes in jars and has not got much. I therefore add a teaspoon of jus-de-veau to the mix before reduction.

Best served with home made linguini and Parmesan cheese.