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Morels with Madeira and Fettucini

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(Recipe ID: 573)

Serves 6

Preparation time: 30 minutes; Cook time: 30 minutes

Source: Michael Lomonaco/Chef Joseph Lowery

Savory recipe for fresh mushroom hunters.  Morels and Maderia love each other!


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 pound Fresh morels, cut in half, lengthwise (see cleaning note)
  • 2 tablespoons Sweet butter
  • 2 tablespoons Chopped shallots
  • 1/2 cup Madeira wine
  • 1 cup Hot chicken stock
  • 1/2 cup Heavy cream
  • 1 pound Fresh fettucini noodles, cooked according to directions on package *
  • 2 tablespoons Fresh sage, finely chopped
  • 1/4 cup Finely julienned Smithfield ham (about 3 ounces)


To clean morels:

*Cut off tough bottom of stem.  Wash in 3 soaks of cold water.  To first soak, add 2 tablespoons salt and remove any wildlife that is drawn out.


  1. Clean morels according to note.
  2. In a saute pan over medium heat, heat butter, and add morels.  Saute morels for about 3 minutes.
  3. Add shallots, and cook for 2 minutes.
  4. Add Madeira and simmer until Madeira is reduced by half.
  5. Add 1/2 cup of hot chicken stock and cook for 3 minutes.
  6. Reserve additional stock.
  7. Add additional stock as needed to achieve desired thickness of sauce.
  8. Cook fresh pasta according to package instructions.
  9. Add cream to morels and simmer, but do not boil. 
  10. Place pasta in  large serving bowl.
  11. Add sage and ham to morels and cook for 30 seconds.
  12. Pour sauce over pasta and toss.


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