Morels with Pasta Recipe

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This is a perfect way to use the fresh morels that are briefly available in the spring. A delicate cream sauce with a whisper of nutmeg brings out their unique flavor.

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Servings:

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

Directions

PREP

15 mins

COOK

20 mins

READY IN

35 mins

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; sautÃ© 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.

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