 | | Directions |
- Slice the morels in half lengthwise if they are small to medium size; cut them in strips if they are large. Remove any bugs or debris; rinse under cold running water, if dirty or gritty. Trim off any bad spots. Drain, if rinsed.
- Over medium heat, melt butter. Add morels and onion; sauté until morels release their juice and most of it has evaporated. Add nutmeg and half and half, and cook until reduced to a thick sauce (about 15 minutes total). Morels should be very tender. Add salt and freshly ground pepper to taste.
- While morels cook, bring a large pot of lightly salted water to a boil and cook pasta according to package directions. Drain.
- Have chopped parsley and coarsely grated cheese ready, if using. Dish up pasta, pour morels and sauce over, sprinkle with parsley. Pass cheese to be added to taste.
|
|
|
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Serving Size: 2
|  | | Ingredients | | | |
| - | | 8 ounces fresh morels, or more if you have them |
| - | | 1 tablespoon onion, minced |
| - | | 1 tablespoon butter |
| - | | 1 cup half and half |
| - | | 1 pinch nutmeg |
| - | | salt and pepper |
| - | | 2 tablespoons chopped parsley (optional) |
| - | | 2 ounces good grating cheese, preferably parmigiano-reggiano (optional) |
| - | | 8 ounces dry pasta: fettuccine, linguine or spaghetti |
| |
| |
