Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fresh morel mushrooms - halved lengthwise

  2. 2 tablespoons 30ml Sweet butter

  3. 2 tablespoons 30ml Chopped shallots

  4. 1/2 cup 118ml Madeira wine

  5. 1 cup 237ml Hot chicken stock

  6. 1/2 cup 118ml Heavy cream

  7. 1 lb 454g / 16oz Fresh fettucini noodles - cooked according to Directions on package

  8. 2 tablespoons 30ml Finely-chopped fresh sage

  9. 3 oz 85g Smithfield ham - finely julienned

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half. Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce. Cook fresh pasta according to package instructions. Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss. This recipe yields 6 servings.


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