Pasta with Morels in Creamy Sauce

Verrry tasty...will go 9/10 on this one. I'm not giving it a 10 due to it not being quite over-the-top, got have that again like now, especially since morels are used in it. I will make again, of course, and if I modify at all, will be sure to update when that happens :)

Link to my YouTube video of preparation: https://youtu.be/Zh2XkgHPyrE

Original recipe credit: https://www.withspice.com/blog/morel-pasta/

Recipe below contains my modifications.

Ingredients:

1 1/2 c. water

1 oz. dried morels

1 1/2 T. unsalted butter

1 small shallot, finely chopped

1 clove garlic, minced

kosher salt

coarse ground black pepper

1/2 c. dry white wine (I used Chardonnay)

1 c. heavy cream

1 T. fresh thyme leaves, coarsely chopped

8 oz. (uncooked weight) pasta of your choice, such as penne or shells, cooked according to package directions (I used lumache)

**reserve a cup of the cooking water from the pasta when draining**

1/2 c. fresh finely grated Parmesan (plus more for serving, if desired)

1 tsp. cornstarch slurry (optional/if needed) 

Directions:

1. Heat the water to boiling in microwave (or on stovetop). Place morels in a heatproof bowl and carefully pour boiling water over them. Cover and let rest for 15-20 min.

2. Once the time has elapsed, remove morels from soaking water, gently squeezing out excess, and transfer to separate bowl. Reserve soaking liquid (you may strain through a paper towel to remove excess grit, if needed). Cut any large morels in half (if desired).

3. Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened (around 2 min). Add garlic and cook until fragrant (around 30 sec-1 min). 

4. Add morels, then season with kosher salt and pepper. Cook, stirring frequently, until liquid has nearly evaporated.

5. Add wine, increase heat just enough to bring to a simmer. Cook until nearly all liquid is gone (around 5-8 min).

6. Stir in 3/4 c. of the soaking liquid (discard the remainder), followed by the heavy cream and thyme. Season (again) with kosher salt and pepper. Bring the mixture to a gentle simmer and cook for around 20 min (should start to become a little thicker).

7. Stir in around 1/2 c. of the reserved pasta water (you may need more, depending on what consistency you desire for the sauce). Return to gentle simmer and let cook for a couple of minutes.

8. Add in the Parmesan about a third at a time, stirring well after each addition. If sauce is not thick enough, add cornstarch slurry and cook for 1-2 more minutes.

9. Add cooked pasta to sauce, stir to combine/coat, and adjust seasoning if needed. Serve up and enjoy!