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Bon Appétit

Fettuccine with Morel Mushrooms and Sage Cream

2.8

(8)

Start with a radicchio and watercress salad tossed with Sherry vinaigrette, and pass crisp semolina rolls with the pasta. Wrap up the meal with chocolate-covered biscotti, assorted grapes, and some good brandy.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2 cups water
1 1/2 ounces dried morel mushrooms (about 1 1/2 cups)
1/2 pound fettuccine
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1/3 cup dry red wine
3/4 cup whipping cream
2 tablespoons chopped fresh sage

Preparation

  1. Step 1

    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.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.

    Step 3

    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.

TagsItalianEuropeanMushroomVegetablePastaSauteQuick & EasyRed WineWineAlcoholBeveragesFallBon Appétit
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