½ oz pkg dried (or 2 oz fresh) morel mushrooms
1 lb linguini, cooked
4 portions veal loin (5 oz each)
coarse salt and freshly ground pepper
3 tbs olive oil
1 tbs butter
1 shallot, finely chopped
¼ cup sherry
1 ½ cups cream
Preheat oven to 350 degrees. Place dried morels in a bowl and cover with boiling water. Allow to reconstitute 15 minutes; drain.
Heat oil in a medium skillet over med-high heat. Season veal with salt and pepper. Place in skillet and sear on both sides. Place in oven and cook for about 4 minutes on each side. Place veal in a covered dish and set on the back of stove (over the oven vent) to keep warm. Reserve skillet with veal juices.
Slice morels lengthwise into quarters (check inside tips for any soil). Place skillet with veal juices over medium heat. Add butter, shallots and morels. Sauté, keeping the contents of the pan moving to keep shallots from browning. Add sherry and reduce heat to med-low. Add cream. Continue cooking until sauce is slightly thickened; about 2 minutes. Add any juices that have come out of the veal.
Heat cooked pasta in a saucepan (or microwave) with a little butter. Serve with the veal and sherried morel sauce. (Shown served with assorted sautéed vegetables: leeks, asparagus, orange bell peppers and seeded diced tomatoes).