 | | Directions |
- Place dried mushrooms in a 2 cup bowl filled with warm water. Let stand for approximately 45 minutes. Remove morels. Strain liquid through a fine mesh strainer, cheese cloth, or loosely woven cloth to remove any grit remaining from the mushrooms. Reserve the liquid.
- Melt butter in a large pan over medium heat. Sauté mushrooms, onions, parsley, and garlic until mushrooms begin to brown (approximately 10 to 15 minutes). Stir in liquid and season to taste.
- Pour over freshly cooked pasta and garnish with cheese if desired.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 3 tablespoons butter or margarine |
| - | | 1/2 cup stock from rehydrating mushrooms (more if needed) |
| - | | 1 tablespoon garlic, chopped fine |
| - | | 1 tablespoon green onion, chopped fine |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | 2 ounces dried morel mushrooms |
| - | | salt to taste |
| - | | pepper to taste |
| - | | grated cheese to garnish |
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