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Morels with Madeira and Fettuccine

This recipe creates a luxurious and deeply flavorful pasta dish featuring fresh morel mushrooms. It combines the earthy notes of morels with the rich, complex flavors of Madeira wine, a creamy sauce, and savory Smithfield ham, all tossed with fresh fettuccine for a truly elegant main course.
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Total Time 25 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2798.5 kcal

Equipment

  • 1 Large Skillet or Sauté Pan
  • 1 Large Pot for cooking pasta
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula

Ingredients
  

Main

  • 1/2 pound fresh morels cut in half, lengthwise (see cleaning note)
  • 2 tablespoons sweet butter
  • 2 tablespoons chopped shallots
  • 1/2 cup Madeira wine
  • 1 cup hot chicken stock
  • 1 pound fresh fettuccine noodles cooked according to directions on package
  • 1/2 cup heavy cream
  • 2 tablespoons fresh sage finely chopped
  • 1/4 cup finely julienned Smithfield ham about 3 ounces

Instructions
 

  • Carefully clean the fresh morels, brush off any dirt, and cut them in half lengthwise. Finely chop the shallots and fresh sage, and finely julienne the Smithfield ham.
  • Bring a large pot of generously salted water to a rolling boil for the fettuccine. Cook the pasta according to package directions until it is al dente; drain and set aside.
  • While the pasta cooks, melt the sweet butter in a large skillet or sauté pan over medium heat.
  • Add the chopped shallots to the skillet and sauté for 2 to 3 minutes until softened and translucent.
  • Add the halved morels to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and lightly browned.
  • Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half, concentrating the flavor.
  • Stir in the hot chicken stock and continue to simmer for 3 to 5 minutes, allowing the sauce to thicken slightly.
  • Reduce the heat to low, then gradually stir in the heavy cream. Simmer gently for a few minutes until the sauce coats the back of a spoon; do not boil vigorously.
  • Add the cooked fettuccine noodles to the skillet with the sauce. Toss gently to ensure all the noodles are evenly coated.
  • Stir in the finely chopped fresh sage and julienned Smithfield ham. Toss once more and serve immediately, adjusting seasoning to taste if necessary.

Notes

1. Cleaning Morels: Morels are notorious for harboring dirt and sometimes small insects. Thoroughly clean them by gently brushing off debris or a quick rinse under cold water, then pat dry meticulously. Ensure they are completely dry before sautéing for best browning.2. Sautéing Morels: Do not overcrowd the pan. Cook morels in batches if necessary to ensure they brown nicely rather than steam, which dulls their flavor. Proper caramelization is key.3. Madeira Reduction: Ensure the Madeira reduces by at least half to concentrate its complex flavors and cook off the alcohol. This creates a more intense base for your sauce.4. Pasta Al Dente: Cook the fettuccine just to al dente as it will continue to cook slightly when tossed with the hot sauce. Reserve a small amount of pasta water to adjust sauce consistency if needed.5. Gentle Simmer: When adding the cream, keep the heat low and simmer gently. Boiling cream vigorously can cause it to separate or become oily. The goal is a velvety, cohesive sauce.