One Pot Pasta with Morel Mushrooms in vita clay instant crock pot slow multi cooker
12 oz. penne pastagluten-free or regular
2large shallots, finely choppedor 1 cup onion
6cups(500gms fresh) morel mushrooms (or substitute other mushrooms of your choice), rinsed and dried on a towel, long stems cut in half
2tablespoonsdry marsala wine or sherry
several sprigs fresh thymeor ½ teaspoon dried thyme
2teaspoonsWorcestershire saucegluten-free if necessary
¼cup(60ml) heavy cream/whipping cream
a drizzle of truffle oil - optional
Fill 1/2 of a pot of salted water in your vitaclay clay pot. Add the pasta and set on stew to cook for 30 minutes to cookuntilal dente.
While the pasta is cooking, sauté the shallots and garlic in the butter until translucent, about 2 minutes. Add the whole morels and stems, marsala, thyme, Worcestershire sauce, salt, and pepper. Bring to a boil, reduce heat to medium-high, and cook for 5 minutes, occasionally giving the mushrooms a gentle stir. (At this point, if using regular mushrooms, you may need to add up to a cup of broth - enough to almost cover the mushrooms while they are cooking.)
In a small bowl or cup, stir together the whipping cream, cornstarch, and Parmesan cheese. Stir into the bubbling mushrooms and cook for one more minute.
Divide the pasta between plates and top each serving with a few spoonfuls of the morels in cream sauce. Drizzle each plateful with a bit of truffle oil, if desired.
Serves 4 as a main course, or 6 as an appetizer course.
Recipe ingredient courtesy of kitchenfrau.com. We modified to cook in vitaclay.