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Morels with Fettuccine, Asparagus and Goat Cheese
By Chef Andrew Faulkner


1/2 cup Shallots minced
2 tablespoons Unsalted Butter
1/2 cup Dry White Wine
1/2 cup Chicken Broth
1 ounce Dried Morel Mushrooms
1/2 cup Heavy Cream
6 ounces Mild Goat Cheese such as Montrachet crumbled (about 1 1/2 cups)
3/4 pound Asparagus trimmed cut into 1/2 inch pieces and cooked in boiling salted water for 2 to 3 minutes or until tender
1/4 cup Chives minced
3/4 pound Fettuccine
1/8 teaspoon each Salt and Pepper


First place mushrooms in warm water to re-hydrate about 10 minutes. Drain, blot dry, and slice crosswise---set aside. 

In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. 

Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

Can be prepared in 45 minutes or less.