Pasta with Morels, Asparagus, and Goat Cheese

Pasta with Morels, Asparagus, and Goat Cheese
Another welcome to Spring and her bounty! A very easy meal to prepare that rises to gourmet status and flvaors. This is a foragers delight.

1/2 cups minced shallot
2 Tbsp 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 oz mild goat cheese
1/4 pound asparagus, washed, trimmed and cut into 1/2 inch pieces
2 Tbsp minced fresh chives
3/4 pound fettuccine prepared according to package 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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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