A big plate of fettuccine alfredo with morels is all you will need on a cold winter night. This dish is not only filling and decadent but also very easy to make. If you are craving something tasty but don’t want to work too hard, then this is the dish for you.
Morel mushrooms are not the easiest to find, which means they are often considered a delicacy. These mushrooms are only available in the wild, so it may be hard to find them regularly. Still, if you happen to have a farmer’s market nearby, or a gourmet market, you will surely find them.
If you do happen to find morels, you need to know how to pick them. Look for morel mushrooms that look plump, with fresh stems, and are dark in color. You should not buy any morels that look dry, bruised, soft, or light brown.
Though morels are perfect for this fettuccine alfredo, you can go with other mushrooms if need be. Try something like porcini, crimini, oyster, or portobello.
What about the rest of the ingredients?
This dish has a lot of seasoning, including heavy cream, cognac, scallions, and Parmesan. You can use other ingredients if you prefer, or if you find yourself looking for an alternative.
To substitute the heavy cream, we suggest you use half and half, milk, coconut milk, or sour cream. For the cognac, another similar spirit will work, like brandy, vermouth, or port. If you need your dish to be non-alcoholic, then try cooking wine or red wine vinegar and a touch of sugar. For the scallions, try chives, parsley, leeks, or yellow onions.
Time to get started!
You are ready to make this delicious meal, and it will only take about 20 minutes. Make sure to mix well and enjoy warm!
Fettuccine Alfredo with Morels
1 1/4 cups (106 g) morels, rinsed, drained, patted dry
1/2 cup (64 g) unsalted butter
1 cup (85 g) heavy cream
2 tbsp cognac
1/2 lb (226 g) scallion fettuccine
1/2 lb (226 g) porcini fettuccine
1/2 cup (64 g) parmesan, grated
- Melt 2 tablespoons of butter in a skillet over low heat.
- Add cream, cognac, and season with salt and pepper.
- Bring mixture to boil.
- Add morels. Simmer covered for 10 minutes.
- Cook the porcini fettuccine and scallion fettuccine in a kettle of boiling salted water until it is al dente, or about 3 minutes.
- While pasta is cooking, melt the remaining 6 tablespoons of butter on a large skillet over low heat.
- Drain the pasta, pour it on the large skillet and toss it with butter.
- Add morel mixture and 1/2 cup (64 g) of parmesan cheese.
- Add pepper to taste and toss mixture well.
- Serve and enjoy!