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1
If using the dried morels, put the mushrooms into a small saucepan with two cups of water and bring to a boil.
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2
Turn off heat and let mushrooms steep in the hot water for one hour.
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3
Drain the mushrooms, reserving the soaking liquid, and rinse them under running water to remove all residual sand and dirt.
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4
Remove the stems from the mushrooms, and reserve for another recipe that calls for chopped mushrooms.
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5
To make the cream sauce, melt one and a half tablespoons of the butter over medium heat in a skillet and add the mushrooms and shallots.
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6
Stir and saute until the mushrooms are limp and most of the juices are evaporated, about four minutes.
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7
Add the stock and heavy cream (and reserved mushroom-soaking liquid, if using dried morels) and simmer, stirring occasionally, until the liquid is reduced by one-third.
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8
Season with salt, pepper and nutmeg and set aside.
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9
(The sauce can rest at room temperature for an hour or two and be reheated over low heat just before serving.)
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10
About 30 minutes before serving, sprinkle the pheasant or chicken breasts with salt and pepper and allow to rest at room temperature for 20 minutes.
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11
When ready to cook, heat the remaining two tablespoons of butter over medium-high heat in a heavy skillet large enough to hold all of the poultry.
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12
Add the breasts and cook until light brown on both sides and cooked through, about eight minutes.
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13
Remove breasts to a warm place until ready to assemble the dish.
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14
Just before serving, boil the pasta in a large pot of salted water for 45 to 60 seconds, or just until cooked.
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15
Drain and toss with the warm morel-cream sauce and divide among four warm dinner plates.
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16
Cut each pheasant or chicken breast into six diagonal slices and fan out over a serving of pasta.
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17
Serve immediately.
