Fettuccine with Morel Mushrooms and Sage Cream

Fettuccine with Morel Mushrooms and Sage Cream
Fettuccine with Morel Mushrooms and Sage Cream
Start with a radicchio and watercress salad tossed with Sherry vinaigrette, and pass crisp semolina rolls with the pasta. Wrap up the meal with chocolate-covered biscotti, assorted grapes, and some good brandy.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings; can be doubled
Italian Milk/Cream Mushroom Pasta Sauté Quick & Easy Red Wine Fall Bon Appétit
  • 2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup whipping cream
  • 1/3 cup dry red wine
  • 2 tablespoons chopped fresh sage
  • 1 cup chopped red onion
  • Carbohydrate 185 g(62%)
  • Cholesterol 99 mg(33%)
  • Fat 45 g(69%)
  • Fiber 21 g(85%)
  • Protein 29 g(59%)
  • Saturated Fat 20 g(102%)
  • Sodium 67 mg(3%)
  • Calories 1224

Preparation Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.

Preparation Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.