Linguine with Mushrooms


1 lb. linguine
1-1/2 cups heavy cream
1 tbsp. minced shallots
1/4 tsp. tarragon
1/4 tsp. thyme
1 tsp. salt
1/4 lb. fresh morel, sliced
1/4 lb. mushrooms, sliced
Freshly ground pepper
1 tbsp. butter on pasta after steaming
Optional: 2 oz. ends of prosciutto


In a heavy saucepan combine cream, shallots, tarragon, thyme and salt, simmer covered for 5 minutes.

Prepare morels and mushrooms; add to mixture, cover and simmer gently until tender 5 – 10 minutes.

If desired add prosciutto ends that are prepared 1/4 match stick size then fried in a pan.

Boil pasta. As pasta is finishing uncover cream mixture, boil for a few minutes to thicken if necessary add salt and pepper.

Strain pasta, put onto hot platter with butter, pour mushroom sauce over pasta and toss well.