FOODCHANNEL EDITOR
Fresh morel mushrooms are a springtime delicacy. Their earthy perfume marries well with that of spring vegetables, especially asparagus. Other flavorful mushrooms, such as chanterelles, shiitakes or portobellos, can be substituted. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | August 25, 2010 8:30 pm
Yield -
Number Of Ingredients 13
Steps:
- 1 Asparagus, White Onion, Morel Mushrooms, Chicken Stock, Thyme, Lemon, Fettuccine, Pine Nuts, Parsley, Parmigiano-Reggiano Cheese. 2 Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 1 minute. Using a large skimmer, transfer the asparagus to a colander, reserving the cooking water. Run cold water over the asparagus to preserve its bright green color and to stop the cooking. Drain the asparagus and set aside. 3 In a large fry pan over medium heat, warm the 1/3 cup olive oil. Add the onion and sauté until soft and just starting to turn golden, about 5 minutes. 4 Add the garlic, morels and asparagus, season with salt and pepper and sauté for 2 minutes. Add the stock and simmer until the vegetables are tender, 4 to 5 minutes. Add the thyme and lemon juice and mix well. 5 Meanwhile, return the reserved asparagus-cooking water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 3 minutes. Drain well and add to the fry pan. 6 Add the pine nuts and parsley and toss briefly to blend all the ingredients. Taste and adjust the seasonings, and add a drizzle of olive oil. 7 Transfer the pasta to a warmed large, shallow bowl and sprinkle about 3 tablespoons of the cheese over the top. Pass the remaining cheese at the table. Serve immediately.
FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE
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
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.
FETTUCCINE WITH MOREL AND ASPARAGUS
Categories Mushroom Pasta Sauté Quick & Easy Asparagus Bon Appétit
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
- Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
- Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.
FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM
Categories Milk/Cream Mushroom Pasta Sauté Quick & Easy Red Wine Fall Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
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 ASPARAGUS, MORELS, AND TARRAGON
Categories Cheese Duck Herb Mushroom Onion Pasta Vegetable Vegetarian Quick & Easy High Fiber Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
- Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.
FETTUCCINE WITH MORELS
Provided by Moira Hodgson
Categories dinner, easy, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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, ASPARAGUS, AND GOAT CHEESE RECIPE
Provided by á-174942
Number Of Ingredients 11
Steps:
- 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.
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- If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
- Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.
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