Morels with madeira and fettucini

6 servings

Ingredients

Quantity Ingredient
½ pounds Fresh morel mushrooms; halved lengthwise
2 tablespoons Sweet butter
2 tablespoons Chopped shallots
½ cup Madeira wine
1 cup Hot chicken stock
½ cup Heavy cream
1 pounds Fresh fettucini noodles; cooked according to
Directions on package
2 tablespoons Finely-chopped fresh sage
3 ounces Smithfield ham; finely julienned

Directions

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. 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 ½ 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. This recipe yields 6 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C05 broadcast 04-14-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-15-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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