Submitted by: Lonnie R. from Chicago, IL
Yield: 2 servings
Bring one cup of water to a boil. Place dried mushrooms in a small bowl, pour water over them, and soak for 30 minutes to rehydrate. Turn mushrooms every so often. Remove mushrooms from water and chop them into coins.
In a saucepan over medium heat, melt the butter. Add the morel mushrooms and cook until they're golden, about four minutes, and then add the garlic and cook for 30 seconds, stirring often.
Pour in the vegetable stock liquid. Cook until it reduces to about 1/4 cup.
Bring a pot of water to boil for the pasta and cook the pasta when the water is ready. As the water heats, prep your other ingredients.
Add the heavy cream and peas to the saucepan, stir to combine and allow to heat to a near simmer. Stir in the Parmesan cheese until it melts. Let it simmer for a few minutes to thicken but do not boil. If the sauce is ready before the pasta, turn the heat to the lowest setting and stir occasionally.
Drain the pasta when ready. Remove sauce from heat source and stir and lemon zest. Taste and add salt and pepper if needed. Toss pasta in with the sauce and mix until pasta is well coated. Serve with crusty bread for dipping. Enjoy!
The leftover soaking liquid from the mushrooms makes an excellent broth. This can be used in place of the vegetable broth. Be sure to discard any sediment from the liquid as this is a natural product.