Best 7 Fettuccine With Morels Recipes

FETTUCCINE WITH MORELS

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.

PASTA WITH MORELS, PEAS AND PARMESAN

Steps:

• Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
• Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
• Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.

MORELS WITH MADEIRA AND FETTUCCINE

Steps:

• To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
• Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half.
• Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce.
• Cook fresh pasta according to package instructions.
• Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss.

17 WAYS TO COOK MOREL MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious morel mushroom recipe in 30 minutes or less!

FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM

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 MORELS

Steps:

• Combine 1 1/3 cup cream, butter, brandy, and morels in a saute pan big enough to accommodate the cooked pasta.
• Heat over low heat until the butter is melted and the cream comes to a bare simmer.
• Cover and cook at a bare simmer for 2 minutes to combine flavors.
• Turn off heat and set aside.
• Bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water.
• Cook until almost al dente; drain the pasta and add it to the saute pan.
• Add the remaining 1/3 cup cream, cheese, ½ teaspoon salt, and pepper to taste.
• Cook over very low heat, tossing to combine ingredients until the sauce is slightly thickened, 1-2 minutes.
• Divide among 4 warmed pasta bowls and serve immediately.

FETTUCCINE WITH MOREL AND ASPARAGUS

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.