Linguine with dried morels

Preparation

1. Put the morels in a salad bowl, cover with warm water and let them rehydrate for 15 minutes. Bring a saucepan of water to the boil, plunge the rehydrated mushrooms into it for 1 minute and drain them.
2. Cook the linguine in a large pot of boiling water.
3. In a skillet, fry the shallot with butter and add the morels and parsley at the end of the cooking time. Grasp quickly and add the cream. Salt and pepper.
4. Drain your pasta, arrange on a plate and cover with the morel sauce.
5. Tip: use the rehydration water to enhance the mushroom flavour of your sauce. In a saucepan, filter the rehydration juice through a small fine mesh strainer to remove any impurities. Bring about 500 ml of this juice to the boil over a fairly high heat, and reduce until you have the equivalent of one or two large tablespoons of morel juice concentrate. Add it to the cream during preparation.