Place the dried morels in a bowl and cover with boiling water. Let sit for 30 minutes. Drain and squeeze the excess moisture from the mushrooms. Set aside.Place the butter and olive oil in a large skillet over medium heat. Melt the butter until frothy. Add the fresh and rehydrated mushrooms and saute until amber in color, about 5-7 minutes. Stir in the garlic and saute until fragrant about 2-3 minutes more. Add a sprinkle of salt and the soy sauce to the mushrooms followed by the cognac. Simmer over low until the cognac is reduced by half. Pour in the cream and simmer for 5-7 minutes or until thickened. Make sure it doesn't boil over. Remove the sauce from the heat and keep warm until ready to serve.While the sauce is cooking, place a large pot of water over high heat. Once the water comes to a rolling boil, season liberally with salt. Add the pasta and cook according to the package's directions. Drain the pasta, retaining a 1/2 cup of the cooking liquid. Add the pasta to the skillet with the sauce and place the lot over low heat. Toss to coat the pasta, adding a little of the reserved pasta water to achieve your desired consistency.Remove the skillet from the heat and sprinkle with fresh basil. Divide amongst four bowls and serve immediately. I also added sunflower sprouts but they are optional.
Keyword Basil, Cream, Garlic, Morels, Mushrooms, Pasta