This rich wild mushroom sauce served over perfectly seared minute steaks and pasta is an ideal dinner for a cool late winter/early spring night. You can use up your stash of dried morels from the previous year (thanks to my mother-in-law in the midwest for sending us some) just before it's time to go hunting for more!
You could probably use any dried mushroom of your choosing in this recipe. You do need that soaking liquid to make the sauce full of 'shroomy flavor so using fresh instead of dried would effect the depth of flavor but that's your call!
Minute steaks are called that for a reason. They are delcious little lean steaks but you want to cook them quick and hot...don't over cook!
Plate your pasta & minute steaks and pour the cream sauce over each as desired.
**This recipe makes a large dinner portion for 2 adults with a little leftover for one lunch.**