FETTUCCINE WITH MORELS
Provided by Moira Hodgson
Categories dinner, easy, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring six to eight quarts of water to boil for the fettuccine.
- Scoop the dry morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
- Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems.
- Soften the shallots in the butter in a skillet. Add the morels and the dried morels with their soaking liquid with the chicken stock and simmer for 10 to 15 minutes, stirring occasionally. Add the cream and reduce until thickened enough to coat a spoon. Season to taste with salt and pepper.
- Cook the fettuccine in the boiling water until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM
Categories Milk/Cream Mushroom Pasta Sauté Quick & Easy Red Wine Fall Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.
MORELS WITH MADEIRA AND FETTUCCINE
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
- Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half.
- Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce.
- Cook fresh pasta according to package instructions.
- Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss.
FETTUCCINE WITH ASPARAGUS, MORELS, AND TARRAGON
Categories Cheese Duck Herb Mushroom Onion Pasta Vegetable Vegetarian Quick & Easy High Fiber Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
- Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.
FETTUCCINE WITH MORELS
Provided by Moira Hodgson
Categories dinner, easy, quick, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 to 8 quarts of water to boil for the fettuccine. Meanwhile, soften the onion in the butter in a skillet. If they are gritty, rinse the morels quickly under running water. Slice the caps and chop the stalks.
- Add the morels to the onions with the stock. Simmer for 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
- Cook the fettuccine until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.
FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Goat Cheese Asparagus White Wine Spring Gourmet
Yield Serves 4 to 6 as a first course
Number Of Ingredients 10
Steps:
- In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.
FETTUCCINE WITH MORELS
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 15m
Yield Four servings
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain. Toss with the morel gratin and the parsley. Season with the salt and pepper. Divide among 4 plates and serve immediately.
FETTUCCINE WITH MORELS
Make and share this Fettuccine With Morels recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1 1/3 cup cream, butter, brandy, and morels in a saute pan big enough to accommodate the cooked pasta.
- Heat over low heat until the butter is melted and the cream comes to a bare simmer.
- Cover and cook at a bare simmer for 2 minutes to combine flavors.
- Turn off heat and set aside.
- Bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water.
- Cook until almost al dente; drain the pasta and add it to the saute pan.
- Add the remaining 1/3 cup cream, cheese, ½ teaspoon salt, and pepper to taste.
- Cook over very low heat, tossing to combine ingredients until the sauce is slightly thickened, 1-2 minutes.
- Divide among 4 warmed pasta bowls and serve immediately.
Nutrition Facts : Calories 1041.7, Fat 63.4, SaturatedFat 37.6, Cholesterol 291.8, Sodium 447.3, Carbohydrate 86, Fiber 4, Sugar 3, Protein 28.8
FETTUCCINE WITH MOREL AND ASPARAGUS
Categories Mushroom Pasta Sauté Quick & Easy Asparagus Bon Appétit
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
- Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
- Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.
PASTA WITH MORELS, PEAS AND PARMESAN
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
- Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
- Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.
Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram
More about "fettuccine with morels recipes"
MOREL MUSHROOM PASTA IN PARMESAN CREAM SAUCE
From burrataandbubbles.com
Ratings 107Category Main DishesCuisine ItalianTotal Time 50 mins
- Place dried morel mushrooms in a bowl and cover with warm water. Let the morel mushrooms sit for 20-30 minutes. Drain, reserving the morel mushroom liquid. Quickly rinse the morel mushrooms and slice them in half.
- Bring a pot of water to boil for the pasta and cook the pasta when the water is ready. As the water heats, prep your other ingredients.
- In a large skillet or saucepan over medium heat, melt the butter. Add the morel mushrooms and cook until they're golden, about four minutes, and then add the garlic and cook for 30 seconds, stirring often.
17 BEST MOREL MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published May 17, 2022Category Recipe Roundup
- Fried Morel Mushrooms. One bite of these fried morels, and you’ll beg for more. The secret to these delectable bites is the coating on the mushroom. A good fried batter gives you a nice crunch while steaming the morel inside.
- Sautéed Morel Mushrooms. Okay, now this morel recipe is the ultimate side dish. And great news; it’s so simple to make. Using only three ingredients, these flavorful morels are ready in under 30 minutes.
- Fried Morels & Lemon Crema. As much as I love calamari, something about these fried mushrooms just hits the spot. This recipe features fresh mushrooms dredged in seasoned flour, which are then pan-fried to perfection.
- Morel Mushroom Pasta in Parmesan Cream Sauce. Creamy pasta lovers, this is an extra special recipe just for you. The best part about this creamy dream is that you can add as many morels as you want.
- Spring Garganelli With Morels And Peas. I could eat pasta every single day, especially when it’s topped with earthy mushrooms. One thing I don’t love about mushrooms, though, is the color.
FETTUCCINE WITH ASAPARGUS, MORELS, AND TARRAGON RECIPE
From bonappetit.com
- If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
- Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.
HOW TO MAKE THE PERFECT PASTA PRIMAVERA – RECIPE
From theguardian.com
FETTUCCINE WITH ASPARAGUS AND MORELS | WILLIAMS SONOMA
From williams-sonoma.com
EASY SPRING PASTA RECIPE: GARGANELLI WITH MORELS AND PEAS
From tastingtable.com
SPRING PASTA WITH MORELS RECIPE | MYRECIPES
From myrecipes.com
DIRTY-MARTINI PASTA RECIPE FROM TIKTOK | POPSUGAR FOOD
From popsugar.com
TURN YOUR PASTA PRIMAVERA INTO A LASAGNA - THE NEW YORK TIMES
From nytimes.com
FETTUCCINE WITH MUSSELS RECIPE | MYRECIPES
From myrecipes.com
MISO PASTA | FEASTING AT HOME
From feastingathome.com
MOREL MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
PASTA WITH MOREL MUSHROOMS | KITCHEN FRAU
From kitchenfrau.com
FRESH PASTA WITH MOREL CREAM SAUCE - FOREST FOR DINNER
From forestfordinner.ca
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
ASPARAGUS-FETA PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
MOREL PASTA WITH CREAM, PARMESAN AND THYME | WITH SPICE
From withspice.com
CHATGPT CREATES EASY-TO-MAKE 'UPSCALE' PASTA RECIPE WITH …
From insider.com
CREAMY MOREL MUSHROOM PASTA RECIPE - THE SPICE HOUSE
From thespicehouse.com
POACHED PEARS, WINTER SALAD AND ‘UNTHINKABLE’ PASTA: IRANIAN ITALIAN ...
From theguardian.com
You'll also love