Fettuccine With Morels Recipes

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FETTUCCINE WITH MORELS



Fettuccine With Morels image

Provided by Moira Hodgson

Categories     dinner, easy, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 ounces dried morels, soaked in warm water for 30 minutes
1/2 pound fresh morels
2 shallots, chopped fine
2 tablespoons unsalted butter
3/4 cup chicken stock, preferably homemade
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste
1/2 pound fettuccine
3 tablespoons Italian parsley, chopped
Freshly grated Parmesan

Steps:

  • Bring six to eight quarts of water to boil for the fettuccine.
  • Scoop the dry morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
  • Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems.
  • Soften the shallots in the butter in a skillet. Add the morels and the dried morels with their soaking liquid with the chicken stock and simmer for 10 to 15 minutes, stirring occasionally. Add the cream and reduce until thickened enough to coat a spoon. Season to taste with salt and pepper.
  • Cook the fettuccine in the boiling water until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams

FETTUCCINE WITH MORELS



Fettuccine With Morels image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fettuccine
1 small onion chopped fine
2 tablespoons unsalted butter
1/2 pound morels
3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
3 tablespoons Italian parsley, chopped
Freshly grated Parmesan cheese

Steps:

  • Bring 6 to 8 quarts of water to boil for the fettuccine. Meanwhile, soften the onion in the butter in a skillet. If they are gritty, rinse the morels quickly under running water. Slice the caps and chop the stalks.
  • Add the morels to the onions with the stock. Simmer for 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Cook the fettuccine until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.

MORELS WITH MADEIRA AND FETTUCCINE



Morels with Madeira and Fettuccine image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/2 pound fresh morels, cut in half, lengthwise (see cleaning note)
2 tablespoons sweet butter
2 tablespoons chopped shallots
1/2 cup Madeira wine
1 cup hot chicken stock
1 pound fresh fettuccine noodles, cooked according to directions on package
1/2 cup heavy cream
2 tablespoons fresh sage, finely chopped
1/4 cup finely julienned Smithfield ham (about 3 ounces)

Steps:

  • 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.
  • Clean morels according to note. 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.

FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM



Fettuccine with Morel Mushrooms and Sage Cream image

Categories     Milk/Cream     Mushroom     Pasta     Sauté     Quick & Easy     Red Wine     Fall     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 cups water
1 1/2 ounces dried morel mushrooms (about 1 1/2 cups)
1/2 pound fettuccine
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1/3 cup dry red wine
3/4 cup whipping cream
2 tablespoons chopped fresh sage

Steps:

  • Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE



Fettuccine with Morels, Asparagus, and Goat Cheese image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     Goat Cheese     Asparagus     White Wine     Spring     Gourmet

Yield Serves 4 to 6 as a first course

Number Of Ingredients 10

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

Steps:

  • In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

MOREL MUSHROOM SOUP



Morel Mushroom Soup image

This hearty, homemade morel mushroom soup is so delicious and easy, you'll never go back to the canned stuff again! Serve warm with crusty bread.

Provided by Elizabeth Brockman

Categories     Cream of Mushroom Soup

Time 1h

Yield 6

Number Of Ingredients 14

5 tablespoons butter
1 pound fresh morel mushrooms, sliced into 1/2-inch pieces
6 cloves garlic, minced
1 medium onion, diced
2 teaspoons dried thyme
2 teaspoons dried parsley
½ cup moscato wine
½ cup all-purpose flour
4 cups beef broth
1 teaspoon chicken bouillon granules, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon cracked black pepper, or more to taste
1 cup heavy whipping cream
½ cup milk, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
  • Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
  • Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
  • Stir in cream and enough milk to reach desired thickness. Cook until heated through.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 19.8 g, Cholesterol 81.4 mg, Fat 25.2 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 15.7 g, Sodium 951.6 mg

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