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Linguine with Asparagus, Morels and Cream

Source: Fine Cooking - Issue No. 26
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 2
If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.
RECIPE INGREDIENTS
3 oz. fresh morel mushrooms, wiped clean, or 1 oz. 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 Tbs.)
1 lb. 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 oz. linguine or fettuccine
3 tablespoons freshly grated Parmigiano-Reggiano
Other necessary recipes:
Quick-Roasting Winter Vegetables Asparagus and Citrus Salad
Linguine with Asparagus, Morels and Cream Recipe at Cooking.com
DIRECTIONS
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 min. Add the morels and cook, stirring occasionally, until just tender, about 10 min. (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 min. 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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 2
Calories: 1096
Fat. Total: 84g
Fiber: 9g
Carbohydrates, Total: 70g
Sodium: 396mg
% Cal. from Fat: 69%
Cholesterol: 274mg
Protein: 25g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: L. Reviewed: 05/20/2009
YUMMY!!!
This recipe is super simple but soooo very good. We can get fresh morels in the early spring and this recipe is the only one that does the taste of morels justice.
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