Ingredients (for 3 servings):
20-30g dried morel mushroom
50ml olive oil
150g shelled fresh shrimp
2 tablespoons chopped fresh rosemary
200g sliced white mushrooms
5 pieces garlic
50ml white wine
30ml whipping cream
100g chopped celery
1: Soak dried morel mushrooms in 300ml warm water for 20-30 minutes until the morel mushrooms are soft and tender. Cut the morel mushrooms into small pieces, set the water used for soaking morel mushrooms aside.
2: Heat a pot, pour about 15ml olive oil into the pot, add the shrimps, a little bit salt and black pepper, also add a tablespoon rosemary into the pot, stir fry until the shrimps are ripe. Set the shrimp aside for use.
3: Add the remaining olive oil in the same pot, heat the olive oil, and then add the morel mushrooms, white mushroom slices, garlic and 1 tablespoon rosemary into the pot, sprinkle with a pinch of salt and black pepper, stir fry until the mushrooms are discolored.
4: Add white wine, whipping cream and the water used for soaking morel mushrooms into the pot, keep simmering for 10 minutes.
5: Bring another pot of water to a boil, and add the macaroni into the pot, keep boiling for about 8 minutes.
6: Add well-cooked macaroni, stir-fired shrimp and celery into the mushroom soup, keep stirring for 2 minutes with low heat.
7: The tasty macaroni is ready to serve on table.