• 1 lb. homemade pasta or ½ lb. Capellini or thin Linguine (Linguine Fina)
• 2-3 tablespoons butter (or your favorite substitute)
• As many morels as you can find or substitute 6 ounces dry morels or porchini mushrooms* or one pound of fresh white button mushrooms, Cremini mushrooms or Portabello mushrooms.
• ½ cup of cream or half and half (you can substitute any soup stock or the water from reconstituting dry mushrooms instead of cream if you want to go low cal.)
• 1 Tbsp chopped wild leeks or garlic
• 2 Tbsp fresh coarsely chopped parsley
• Grated Parmesan or Romano cheese (to taste)
• Pinch of salt and pepper (to taste)

Slice mushrooms into bite size slices. *If using dried mushrooms reconstitute them in a bowl by covering them in warm water for half an hour. Then, lift them from the water and squeeze out most of the liquid. Reserve the liquid.

Melt butter in a large sauté pan. Add sliced mushrooms and sauté on medium heat. As the mushrooms begin to release their juices, stir in the wild leeks or garlic, the chopped parsley and a pinch of salt.

While the mushrooms are cooking, cook and drain the pasta so it will be ready as soon as the mushroom sauce is done. If the mushrooms begin to dry out, add a little water (use the mushroom water if using dry mushrooms). Cook the mushrooms until they begin to brown in spots. Stir in the cream.

Heat through until the mixture thickens a little (you can add more cream if you are serving 4 or more people.) Stir in a tablespoon or two of grated cheese and add some black pepper. In a large serving bowl mix pasta with the cream sauce a little at a time. if you add too much pasta it will be dry. Serve with fresh ground black pepper and grated cheese. Garnish with fresh parsley sprigs.