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.

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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.