Fettuccine With Morels


  • 1 pound fettuccine
  • 1 small onion chopped fine
  • 2 tablespoons unsalted butter
  • ½ pound morels
  • ¾ cup chicken stock, preferably homemade
  • Coarse salt and freshly ground pepper to taste
  • 3 tablespoons Italian parsley, chopped
  • Freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      513 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 91 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 18 grams protein; 16 milligrams cholesterol; 86 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. Bring 6 to 8 quarts of water to boil for the fettuccine. Meanwhile, soften the onion in the butter in a skillet. If they are gritty, rinse the morels quickly under running water. Slice the caps and chop the stalks.
  2. Add the morels to the onions with the stock. Simmer for 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
  3. Cook the fettuccine until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.

You Might Also Like