Linguine with Asparagus, Morels and Cream
- Active Time 20m
- Total Time 20m
If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.
- 3 ounces fresh morel mushrooms, wiped clean, or 1 ounce dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid) and patted dry
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped (about 1 tablespoon)
- 1 pound asparagus, trimmed and cut on the diagonal
- into 1 1/2-inch slices
- 1 1/4 cups heavy cream
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 6 ounces linguine or fettuccine
- 3 tablespoons freshly grated Parmigiano-Reggiano
If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper.
Meanwhile, cook the pasta until al dente. Drain it and toss it with the asparagus and morels. Add the cheese and toss to coat the pasta. Serve immediately in warm bowls.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
1096 calories; 84g total fat; 274mg cholesterol; 396mg sodium; 70g carbohydrates; 9g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .