Morel Mushrooms and Tomato in Pinot Noir Reduction with Artichoke Pasta

Author: Janet Hudson Status: published license cc-by tags: pasta, tomato, winereduction, morelmushroom, 0   Share on Facebook Share on Twitter

Recipe to follow:
Use your fav pasta...3 cups, cooked and make this sauce:
Reconstitute 2 cups morel mushrooms in 1 cup Pinot Noir. Cut up 1 bunch scallions with 3 cloves garlic.
Gently sautè scallions and garlic with rehydrated morels, adding 2 tbsp vegetable margarine and 3 tbsp EVOO. Saute until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with another cup Pinot Noir.. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes then toss with pasta.

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