SPRING SUPPER ~ WILD MUSHROOM FETTUCCINE

~ Columbine

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WILD MUSHROOM SPINACH FETTUCCINE

~ Delicious pasta dish if you are lucky enough to still have morel mushrooms. If not, use an assortment of shiitake, oyster or cremini mushrooms.

1 lb. spinach fettuccine

4 Tbsp. unsalted butter

1/2 cup chopped wild leeks or shallots

1 lb. sliced morel or assorted mushrooms

4 plump cloves minced garlic

1/4 cup dry sherry

1 pint heavy cream (or lighten up using organic chicken broth)

1/4 cup fresh chopped parsley

1 Tbsp. chopped fresh thyme

pinch of coarse salt

freshly ground black pepper to taste

4 oz. shaved Parmesan cheese

additional chopped thyme & parsley for garnish

While pasta water is cooking, melt butter in large skillet. Add leeks or shallots, mushrooms, and garlic. Saute until moisture evaporates.
Add sherry to pan and cook until liquid almost evaporates. Pour in cream and heat gently until hot.
Add parsley, thyme, and salt & pepper.
Drain pasta and add to mushrooms, tossing to coat.
Serve in large pasta bowls. Sprinkle with additional herbs and top with shaved Parmesan cheese.

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