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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.
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.
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