Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Minced shallot

  2. 2 tablespoons 30ml Unsalted butter

  3. 1/2 cup 118ml Dry white wine

  4. 1/2 cup 118ml Chicken broth

  5. 3/4 lb 340g / 11oz Fresh morels - rinsed, patted dry, Trimmed, and quartered

  6. 1/2 cup 118ml Heavy cream

  7. 6 oz 170g Mild goat cheese

  8. 1/4 lb 113g / 4oz Asparagus - washed, trimmed, And cut into 1/2" pieces

  9. 2 tablespoons 30ml Minced fresh chives

  10. 3/4 lb 340g / 11oz Fettuccine - prepared according To package instructions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Use a heavy skillet to melt the butter and cook the shallot, stirring until softened. Add the wine and simmer until the wine is reduced by about half. Add the broth and the morel mushrooms. Simmer for about ten minutes, covered, or until the mushrooms are tender. Add the cream and the goat cheese and continue to cook over low heat, stirring, until the cheese melts. Stir in the asparagus, chives, and the salt and pepper to taste. Keep the sauce warm while you cook the pasta. When the pasta is done cooking, drain it well and toss with the morel sauce. This recipe yields ?? servings.


Send feedback