Morel Mushroom Pasta
Ingredients
- 1 oz Morel Mushrooms
- 2 cups Water warm
- 16 oz Fettuccine
- ½ cup Member's Mark™ Unsalted Sweet Cream Butter
- 5 cloves Garlic minced
- 2 cups Heavy Cream
- 1 cup Shaved Parmesan Cheese
- Fresh Lemon Zest to taste
- Member's Mark™ Black Pepper Grinder to taste
- Member's Mark™ Mediterranean Sea Salt Grinder to taste
Instructions
- Place fresh morel mushrooms in a bowl and cover with warm water. Let sit for 30 minutes and drain (save the liquid and set aside). Rinse the mushrooms and set aside.
- Bring a large pot of water to boil and cook the fettuccine.
- In a large saucepan, melt the Member's Mark™ Unsalted Sweet Cream Butter over medium high heat. Add the morel mushrooms to the pan and cook until golden. Add the minced garlic and the morel mushroom liquid.
- Add heavy cream to the pan and stir to combine. Stir in the shaved parmesan cheese until it melts. Let the pan simmer to thicken, but continue stirring so the sauce doesn't boil.
- Once the pasta is ready, drain and add the noodles to the sauce. Add the fresh lemon zest, Member's Mark™ Black Pepper Grinder, and Member's Mark™ Mediterranean Sea Salt Grinder and toss to combine. Divide into bowls, top with more shaved cheese if desired, and enjoy!