Want to try a popular dish straight from the menu of Olivier Martinez’s Miami hot spot Villa Azur Restaurant & Lounge?
Makes 4 servings
1.75 oz. dried morels or a mixture of dried mushrooms
1 large shallot, diced
3½ tbsp. butter
1 cup white wine
2 cups heavy cream
1 lb. rigatoni
1. In a bowl, soak mushrooms in enough warm water to cover for at least 1 hour. Drain mushrooms, reserving soaking water.
2. In a large skillet or sauté pan, heat butter over medium-high heat and sauté mushrooms and shallots until liquid evaporates, about 3 minutes. Add white wine and cook until wine evaporates, 5 to 6 minutes. Add soaking water and cook until water evaporates, about 8 minutes. Lower heat to medium. Pour in cream and cook until sauce has thickened and is light brown in color, about 15 minutes. Season with salt and pepper to taste.
3. Meanwhile, prepare rigatoni according to package directions. Drain and pour into a serving bowl. Mix in sauce and serve.