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

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Ingredients

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