Fettuccine with Morel Mushrooms and Sage Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
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.
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