Fettuccine with Morel Mushrooms and Sage Cream

1. 1

   Bring 2 cups water to boil in heavy small saucepan; add mushrooms.

2. 2

   Remove pan from heat.

3. 3

   Let stand until mushrooms soften, about 15 minutes.

4. 4

   Drain mushrooms, reserving soaking liquid.

5. 5

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

6. 6

   Drain pasta.

7. 7

   Heat oil in heavy large skillet over medium heat.

8. 8

   Add onion and saute until just softened, about 5 minutes.

9. 9

   Add wine and cook 1 minute.

10. 10

    Pour in mushroom liquid, leaving any sediment behind.

11. 11

    Add mushrooms, cream, and sage.

12. 12

    Simmer until sauce thickens slightly, about 7 minutes.

13. 13

    Add pasta and toss to coat with sauce.

14. 14

    Season with salt and pepper.

15. 15

    Transfer to plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.