Morel Fettuccine With Chevre

Recipe Ingredients

2 cups	474ml	Halved cleaned uncooked morels
2 oz	56g	Butter
4 cups	792g / 27oz	Cooked egg fettuccine
1 teaspoon	5ml	Finely-minced shallot or red onion
1/2 cup	31g / 1.1oz	Chopped peeled seeded tomato
2 oz	56g	Medium-body Chardonnay
		Chopped chives - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Crumbled fresh chevre (goat cheese)

Recipe Instructions

Heat a medium-size saute pan on high until hot, turn down to medium heat. Add whole butter and shallots and sweat until translucent, then add morels. Cook morels until soft and add fettuccine that has been warmed so not to shock the saute pan. Add tomatoes, herbs and white wine toss all together and season with salt and pepper. Plate using a swirling motion to create height, and garnish with the chevre.

This recipe yields 2 servings.

Source:
Wild Harvest at http://www.wild-harvest.com

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