Morels With Madeira And Fettuccini

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh morels - washed, trimmed,
		And cut in half lengthwise
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Diced shallots
1/2 cup	118ml	Madeira
1 cup	237ml	Chicken stock - hot
1 lb	454g / 16oz	Fettuccini - cooked according to
		Directions
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Finely-chopped fresh sage
1/4 cup	59ml	Julienne-cut Smithfield ham

Recipe Instructions

Melt the butter over medium heat and add the sliced morel mushrooms. Saute for three or four minutes. Add the shallots and continue cooking for another two minutes or so. Add the Madeira and simmer until the wine is reduced by about half.

Add 1/2 cup of the hot chicken stock to the skillet and cook for about three minutes, reserving the rest of the stock. Add additional stock as needed in order to achieve the desired consistency.

Cook the pasta according to directions. Add the cream to the morels and continue to simmer, but do not allow it to boil. Place the pasta in a large serving bowl. Add the sage and ham to the morels. Cook for only about 30 seconds, then pour the sauce over the hot pasta and toss. Serve immediately.

This recipe yields ?? servings.

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

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