- 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.
|Prep Time: 45 minutes|
Cook Time: 15 minutes
|-||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|