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Recipe

Linguine with Asparagus, Morels & Cream

Maura McEvoy

Servings: two.

If you can’t find fresh morels, use dried. Chanterelles also taste great in this dish.

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 Tbs. 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 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 6 oz. linguine or fettuccine
  • 3 Tbs. freshly grated Parmigiano-Reggiano

Nutritional Information

      Calories (kcal) : 1160
      Fat Calories (kcal): 750
      Fat (g): 83
      Saturated Fat (g): 51
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 24
      Cholesterol (mg): 275
      Sodium (mg): 820
      Carbohydrates (g): 85
      Fiber (g): 9
      Protein (g): 25

Preparation

  • 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.

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