Fettuccine With Morels, Asparagus, And Goat Cheese

This delicious recipe was adapted from one in Gourmet Magazine, and is at it's absolute most wonderful best when the quantity of morels is increased a tad, and the asparagus is reduced just a tad. While I do love asparagus, it has a strong flavor that can overwhelm the morels, an event which I practically consider a violation of the laws of God and Nature. This recipe reflects my preference for an increased emphasis on the morels.

Type: Pasta, Vegetables
Courses: Main Course

Recipe Ingredients

1/2 cup	46g / 1.6oz	Minced shallot
2 tablespoons	30ml	Unsalted butter
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Chicken broth
3/4 lb	340g / 11oz	Fresh morels - rinsed, patted dry,
		Trimmed, and quartered
1/2 cup	118ml	Heavy cream
6 oz	170g	Mild goat cheese
		= (like Montrachet)
1/4 lb	113g / 4oz	Asparagus - washed, trimmed,
		And cut into 1/2" pieces
2 tablespoons	30ml	Minced fresh chives
3/4 lb	340g / 11oz	Fettuccine - prepared according
		To package instructions

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.

Source:
Earthy Delights at http://earthy.com

Rating

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5 (1 votes)

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