| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mike02 | 6 | servings | |
INGREDIENTS
| 1/2 | lb | Fresh morel mushrooms; halved lengthwise |
| 2 | tb | Sweet butter |
| 2 | tb | Chopped shallots |
| 1/2 | c | Madeira wine |
| 1 | c | Hot chicken stock |
| 1/2 | c | Heavy cream |
| 1 | lb | Fresh fettucini noodles; cooked according to |
| Directions on package | ||
| 2 | tb | Finely-chopped fresh sage |
| 3 | oz | Smithfield ham; finely julienned |
INSTRUCTIONS
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 1/2 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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