I googled to make sure that they were not false morels and with how they are attached to the stem and the fact that the stem was hollow I felt confident that they were real and that no harm would come to us from eating them!
I knew exactly what recipe I wanted to make Fettuccine with Asparagus, Morels, and Tarragon from my Bon appetite: Fast Easy Fresh cookbook.
- 8 ounces fresh morel mushrooms
- 3 Tablespoons Butter
- 1C. Sliced Shallots
- 1 lb Asparagus (trimmed & cut into 1 inch lengths)
- 1 1/4 C. Veg Broth
- 2/3 C. Heavy Whipping Cream
- 2 1/2 T. Chopped fresh Tarragon
- 12 oz Fettuccine
- 1 C Grated Parmesan Cheese
Melt butter in a heady skillet over medium-high heat. Add shallots and morels; Saute until shallots are tender.
Add asparagus and vegetable broth. Bring to a boil, cover and cook for 2 minutes.
Stir in cream and 2 T Tarragon. Simmer uncovered for until the sauce thickens, about 4 minutes. Season with salt and paper to taste.
Cook Fettuccine. Drain & return to pot. Add 1/2 C Parmesan cheese & morel and asparagus sauce; toss. Transfer to a bowl and sprinkle with remaining tarragon and Parmesan.
Emma even loved it!
Cannot wait to look for some more mushrooms! Such a lucky find.