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© Meredith Corporation. All rights reserved. Used with permission.
Heat stock (or broth) to simmering in a medium saucepan; remove from heat. Add dried mushrooms; let stand 20 minutes. Strain mixture through a 100%-cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice larger mushrooms in half lengthwise; set aside.
Melt butter in a medium saucepan over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add the reserved 1 cup broth, stirring until smooth. Reduce heat to low. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, salt and white pepper. Slowly whisk in cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and parsley. Cook and stir until heated through.
Spoon sauce over pasta. If you like, sprinkle with additional parsley.