Morels with Country ham and a Cream sauce, over Fettuccine
by Greg Ratajik

This was a experiment that turned out to be a very good. The Ham adds a nice extra flavor, and the cream sauce really brings out the taste of the Morels.. (Don't know what Morel's are? Take a look at this guide.)

Morel Mushrooms (about 1 a pound)		Parmesan Cheese
Garlic to taste		3 Garlic Cloves
1/2 Stick of butter		1 cup heavy cream
Salt and Pepper to Taste		Thinly sliced Country Ham (about 10 thing slices)
Fresh finely chopped Parsley		Dash of Nutmeg
Fresh finely chopped Chives		1 Package Fettuccini
3 finely chopped shallots



Melt the butter in a pan, and add the Morels, shallots, garlic, and salt and pepper, over medium heat.

Cook until the morels are fully cooked. It's best if there's a layer of residue, as pictured here

Add the cream, parsley, and nutmeg. When you add the cream to the hot pan, it should cook off anything sticking to the pan (which will make the sauce VERY tasty). Continue cooking until the sauce is thing and bubbly.

Add fettuccini. Sprinkle a cup or so of Parmesan cheese over it.

Very good as a main course, or as a side dish.

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