Morel Mushroom Cream Sauce

This is a recipe adapted from allrecipes.com.  I still prefer tomato sauce for pastas, but this was a nice change (and a good way to use up the dried morel mushrooms we have had for a while).

Ingredients

• 1 -2 ounces dried morel mushrooms
• 3 cups chicken stock
• 1/4 cup butter
• 1/3 cup finely chopped shallots
• 1 tablespoon all-purpose flour
• 1/2 teaspoon fresh thyme
• 1 cup heavy cream
• 1/4 cup snipped fresh parsley
• 1 cup chopped spinach
• Hot cooked pasta

Directions

1. Heat the 3 cups stock to simmering. Remove from heat. Add dried mushrooms; let mushrooms stand 20 minutes. Strain mixture through a 100% cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice in half lengthwise any of the larger mushrooms; set aside.
2. For sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add reserved 1 cup broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, 1/4 teaspoon salt, and pepper. Slowly whisk in the cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and 1/4 cup parsley. Cook and stir until heated through. Add in spinach.
3. Spoon sauce over pasta. If you like, sprinkle with additional parsley.