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Fettuccine with Morels Recipe

Veg  HT  MC  35mins

 

 



Serves 4   Hot Vegetarian Vegetable Pasta  Herbs Spices Wild Fungi Spring Season Main Course Eggless

Ingredients
2 tbsp Olive Oil
1 Onion, chopped
2 Garlic Cloves, crushed
400g/14oz Fresh Morel Mushrooms, cleaned
360ml/12fl.oz. Whipping Cream
¼ teasp Nutmeg
Salt and Pepper
400g/14oz Fettuccine
3 tbsp Freshly Chopped Parsley
2 tbsp Finely Grated Parmesan Cheese
To serve – Extra grated Parmesan Cheese

Instructions

1. Heat the butter in a large frying pan until hot, add the onions and sauté for 3-4 minutes.

2. Slice the morels in half lengthwise or cut into strips if large then add to the onions together with the garlic, raise the heat a little and continue to sauté for 5-7 minutes until the morels have released their juices and most of it has evaporated.

3. Add the cream, nutmeg, salt and pepper, and continue to cook over a medium-high heat for 5 minutes.

4. Meanwhile, bring a large saucepan of water to the boil, season with plenty of salt then cook pasta for around 10 minutes until al dente.

5. Add the parmesan cheese and parsley to the morel sauce and continue to cook for a further 5 minutes until the sauce has thickened and the mushrooms are very tender.

6. To serve – drain the pasta well, divide between 4 individual serving bowls, pour the morels and sauce over and serve immediately with extra grated parmesan cheese.
 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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