Ingredients
butter1 oz
olive oil infused3 oz
morels1 oz
shitake mushrooms8 oz
cornstarch1.5 t
tagliatelle pasta8 oz
garlic3 cloves
chives1 T
salt2 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a 12" pan, melt the butter in the oil, add the rehydrated mushrooms and saute at low-medium heat for several minutes.
Add the fresh mushrooms and continue sauteing at low-medium heat until they have softened and the sauce is slightly reduced.
Add the garlic and continue for 2 minutes.
Add the cornstarch to the mushroom liquid, mix and put back in the pan to thicken the sauce.
Cook this down for about 10 minutes until sauce has right consistency.
About the time when you add the mushroom liquid to the pan, place the pasta in salted and oiled boiling water and cook according to package directions for al dente, usually about 8-10 minutes.
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