Earthy Delights Recipe
http://www.earthy.com/
Morels with Madeira and FettucciniThis recipe is adapted from one by Michael Lomonaco, who
really knows what he's doing with pasta. This makes an elegant
luncheon served with arugula that's been tossed with red
onion, avocado, pignola nuts, olive oil, and vinegar. It's a
fine dinner when paired with a soup.
Ingredients:
1/2 pound fresh Morel
mushrooms, washed, trimmed, and cut in half
lengthwise
2 tablespoons unsalted butter
2 tablespoons diced shallots
1/2 cup Madeira
1 cup chicken stock
, hot
1 pound fettuccini, cooked according to directions
1/2 cup heavy cream
2 tablespoons fresh sage, chopped fine
1/4 cup Smithfield ham, cut julienne style
Preparation:
Melt the butter over medium heat and add the sliced morel
mushrooms. Sauté 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.
Directions:
This recipe is adapted from one by Michael Lomonaco, who
really knows what he's doing with pasta. This makes an elegant
luncheon served with arugula that's been tossed with red
onion, avocado, pignola nuts, olive oil, and vinegar. It's a
fine dinner when paired with a soup.