Boistfort Valley Farm
Community Supported Recipe Box

Fettuccine with Morel Mushrooms and Sage Cream


  • 6 ounces fresh morel mushrooms, cleaned and chopped
  • 1/2 pound fettuccine
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 cup chopped red onion
  • 1/3 cup dry red wine
  • 3/4 cup whipping cream
  • 2 tablespoons chopped fresh sage
  • Fresh grated parmesan
  • Salt & pepper


dish: main
season: summer

Put a large pot of boiling salted water on the stove top to boil. When it boils, cook pasta until just tender but still firm to bite. Drain pasta.

Meanwhile, heat oil and butter in skillet over medium heat. Add onion and mushrooms and sauté until onions are softened and the liquid from the mushrooms has reduced. Add wine and cook 1 minute. Add cream and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve with grated parmesan.

Adapted from Bon Appétit, February 1999