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Penne with Morel Mushrooms

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Servings 4

Ingredients
  

  • 2 ¼ C vegetable broth
  • 2 oz. dried morel mushrooms
  • 1-½ t olive oil
  • 1 C thinly sliced onion
  • 2 cloves garlic minced
  • 1 t salt
  • 2 t finely chopped fresh thyme
  • ½ t freshly ground black pepper
  • 1 ½ pounds cremini mushrooms sliced
  • ¼ C no-salt-added tomato paste
  • 2 T chopped fresh flat-leaf parsley
  • 1 T truffle oil
  • ¼ C grated fresh Parmigiano-Reggiano

Instructions
 

  • To prepare sauce, bring broth to a boil in a medium saucepan. Add morel mushrooms to pan. Remove from heat. Cover and let stand 40 minutes. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.
  • Heat 1 ½ t olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté for 3 minutes, stirring frequently. Clear a spot in bottom of pan. Add garlic to clear spot in pan, and sauté for 30 seconds. Add salt, thyme, and pepper; sauté 30 seconds, stirring frequently. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
  • Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil.