Fettuccine with Morels, Asparagus and Goat Cheese

Well, this week marks probably the last time I’ll see fresh morel mushrooms until next spring. That’s OK – that’s one of the great things about trying to eat seasonally – you always have something to look forward to.

For this week’s Presto Pasta Night, I made a dish that used several local and seasonal ingredients – morels, asparagus, chives and goat cheese. While it was very good, the goat cheese in the dish overwhelmed the morels. If there’s anything I’ve learned about morel mushrooms this year, it’s that they stand best on their own, just sauteed a bit in some butter. If I had to make the dish again, I’d probably use a lot more cream and a lot less cheese.


Fettuccine with Morels, Asparagus, and Goat Cheese
recipe courtesy Gourmet Magazine (May 1992)

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels, washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

4 thoughts on “Fettuccine with Morels, Asparagus and Goat Cheese

  1. Mary

    I just wanted to stop lurking and let you know that your food always looks terrific and that I wish I lived closer to Columbus so I could visit all those fresh markets. My husband would have me committed if I drove 2 hours for a Farmer’s market!

  2. Ruth

    I admit, I’ve never tried morels…obviously I better hurry before it’s too late. The dish sounds lovely. Thanks for sharing with Presto Pasta Nights.

  3. Emily

    Yum, your pasta looks delicious! I know you mentioned morel season will end too soon, but if you need any recipe ideas, we just had a mushroom recipe contest and received a ton of morel recipes… from simple ideas to extravagant creations. You can view all the recipes entered at http://marxfoods.com.

  4. katie

    I like the sound of this, as is. You could saute the morels and just put them on top…..
    I’m really jealous that you can get them, I’ve never seen them in the markets here… They must all be gobbled up by the restaurants.

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