Fettuccine Morello ala Chef Hermann - Northern Michigan's News Leader

Fettuccine Morello ala Chef Hermann

Posted: Updated:
2 oz Grated Parmesano-Reggiano
1/2 lb Cooked fettuccine
1/2 cup Heavy cream
2 oz. Salted butter
1 oz Olive oil
1 tsp Shallot (chopped)
1/2 tsp Italian red garlic (chopped)
2 oz Fresh morels or 2-3 oz dried soaked morels
  Salt to season
  Dash of dried thyme leaves
1/2 tsp Parsley (chopped)
  Dash of coarse ground black pepper
Saute morels with shallots and garlic until soft, about 3 minutes over medium heat. Add the al dente cooked fettuccine, saute one minute and then add heavy cream. Let it cook down over medium heat for about 3 minutes. Add half the grated cheese, blend and take it off the flame. Add seasonings and let stand for a couple of minutes. Serve with the extra grated cheese.