| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mike02 |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh morel mushrooms |
|
|
halved lengthwise |
| 2 |
T |
Sweet butter |
| 2 |
T |
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 |
T |
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: MICHAELS 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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