Morel Fettuccine With Chevre

By á-174942

Ingredients

• 2 cups halved cleaned uncooked morels
• 2 ounces butter
• 4 cups cooked egg fettuccine
• 1 teaspoon finely-minced shallot or red onion
• 1/2 cup chopped peeled seeded tomato
• 2 ounces medium-body Chardonnay
• Chopped chives to taste
• Salt to taste
• Freshly-ground black pepper to taste
• 4 ounces crumbled fresh chevre (goat cheese)

Details

Servings 2

Preparation

Step 1

Heat a medium-size saute pan on high until hot, turn down to medium heat. Add whole butter and shallots and sweat until translucent, then add morels. Cook morels until soft and add fettuccine that has been warmed so not to shock the saute pan. Add tomatoes, herbs and white wine toss all together and season with salt and pepper. Plate using a swirling motion to create height, and garnish with the chevre.

This recipe yields 2 servings.