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Morel Mushrooms with Fettuccine

You can adjust ingredients according to your particular flavor preferences. Fontina cheese, tarragon, and rosemary pair well with morel mushrooms...
Print Recipe
Servings 6

Ingredients
  

  • 2 pounds mushrooms
  • olive oil
  • 2 pats of butter
  • 2 cloves garlic diced
  • 1 Tablespoon diced yellow onion
  • 1 package of dried fettuccine or fresh
  • 3/4 cup diced Fontina cheese
  • Tarragon dash
  • 1/2 teaspoon Rosemary
  • Black Pepper to taste
  • 1 Tablespoon melted butter
  • Garlic Salt

Instructions
 

  • Sauté mushrooms in olive oil until softened and slightly browned.
  • Add butter, garlic, and onion. Sauté until onion and garlic are browned.
  • Cook fettuccine according to package. Drain. Pour into large serving bowl.
  • Add diced fontina cheese on top of hot fettuccine.
  • In a small bowl, mix melted butter, sprinkle of garlic salt, tarragon, rosemary and black pepper to taste. Drizzle over cheese and fettuccine. Toss to mix. Add mushrooms.
  • Serve and enjoy immediately.