Penne with Morels

Directions

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   1.
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   Soak the morels in warm water for 30 minutes, then drain them and blot them dry.
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   2.
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   Heat the bacon in a large skillet over medium-high heat.
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   When about 1 tablespoon of bacon fat covers the bottom of the pan, add the shallots and continue cooking over medium heat until the shallots are tender, 5 minutes.
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   3.
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   Stir in the sherry and Essence de Champignon Gold and boil for 1 minute.
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   Add the cream, thyme and black pepper, return the sauce to a boil, then lower the heat, stir in the mushrooms, and keep the sauce warm over low heat while cooking the pasta.
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   4.
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    Cook the pasta in boiling salted water until al dente, drain it, and combine the pasta with the sauce.
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    Serve the sauced pasta dusted with Parmesan cheese.
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