Pasta 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.

Ingredients:

1/2 cups minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken stock
3/4 pound Morel mushrooms, rinsed, patted dry, trimmed, and quartered
1/2 cup heavy cream
6 ounces mild goat cheese
1/4 pound asparagus, washed, trimmed and cut into 1/2 inch pieces
2 tablespoons minced fresh chives
3/4 pound fettuccine prepared according to package instructions

Preparation:
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.

Directions:
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.

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Pasta with Morels, Asparagus, and Goat Cheese

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