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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  • 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
15 mins
20 mins
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; 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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