Pates Baroni, c.1921
Pates Baroni, c.1921
Art Print

Buy at





La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Fettuccine with Morel Mushrooms
and Country Ham

 logo 468 X 60"Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





 A Morel Sits in a Patch of Four-Leaf Clover A Morel Sits in a Patch of Four-Leaf Clover
Photographic Print

Murawski, Darlyne...
Buy at






Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington
Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Antipasti e Pasta
Antipasti e Pasta
Art Print

Svenson, Sonia
Buy at



Fettuccine with Morel Mushrooms
and Country Ham

The Inn at Little Washington Cookbook: A Consuming Passion
The Inn at Little Washington
Cookbook: A Consuming Passion

by Patrick O’Connell, 1996, Random House

“Every spring, if we get exactly the right amount of light rain followed by just enough sunshine, we’re blessed with a bountiful harvest of wild morels, which
the local mountain people refer to as ‘merkels’. Some say the name is of German
derivation (the Teutonic word for morel was merchel). Others insist that merkel
is Southern for miracle.
At any rate, the arrival of the first merkel of the season is greeted with as much excitement as any miracle would be. A buzz goes from hollow to hollow about
who found it, where it was found, and how big it was. Predictions are made
about how good the season will be, and tall tales are exchanged about pre-
vious harvests. The almost other-worldly aspect of merkel hunting is that not
everybody is capable of seeing the mushroom’s distinctive cap poking up in
the forest. You have to have a trained eye.
No other mushroom has a richer, earthier, or meatier taste than the morel.
In this dish, the flavor permeates the cream. You may substitute dried morels
(after soaking them in warm water for a few minutes) or try other varieties of
mushrooms, such as chanterelles.”

Serves 4

1 teaspoon salt
8 ounces fresh fettuccine or 4 ounces dried
2 tablespoons olive oil
1 tablespoon butter
1 cup fresh morel mushrooms or
1/4 cup dried reconstituted in warm water
1/2 teaspoon minced shallot
1/4 teaspoon minced garlic
3 cups heavy cream
1/2 cup freshly grated Parmesan cheese
Pinch of freshly ground nutmeg
Salt and freshly ground pepper to taste
2 very thin slices well-trimmed country ham,
cut into ribbons the same width as the fettuccine
1 tablespoon chopped fresh chives

1. Bring 4 quarts of water to a rolling boil and add the salt. Cook the fettuccine until just barely al dente. Drain in a colander and toss
with 1 tablespoon of the oil. Keep warm.
2. In a 10-inch sauté pan, melt the butter and the remaining 1 table-
spoon oil over high heat. Add the morels just as the butter begins
to color. Sauté rapidly until the mushrooms begin to crisp around
the edges. Add the shallot and garlic and sauté for 1 minute more.
Remove from the heat.
3. In a 4-quart saucepan, bring the cream to a boil. Reduce the heat
and add half of the sautéed mushrooms. Reserve the other half
for garnish. Cook until the cream thickens enough to coat the
back of a spoon. Stir in the cheese. Add the nutmeg and season
with salt and pepper.
4. Add the fettuccine to the sauce and toss well to combine.

To serve:  Using tongs, place a mound of fettuccine in each of four
warm serving bowls and pour a bit of the remaining sauce over the
noodles. Place the reserved mushrooms on top of the fettuccine and
divide the ham evenly among the bowls. Garnish with the chives.

Featured Archive Recipes:
Bucatini with Chanterelles, Spring Peas,
and Prosciutto (Lidia Bastianich)

Macaroni with Fresh Truffles (Robuchon)

Index - Pasta Recipe Archives
Classic French Recipes
Daily Recipe Index
Recipe Archives Index

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: January 20, 2007.