Forest Fettuccine with Morels and Pheasant
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Posted on Monday Apr 11, 2011 at 4:55 PM  
Forest Fettuccine with Morels and Breast of Pheasant
Yield: 4 servings

For the Fettuccine:
½ oz dried morels
-or- 2 T Morel powder
¾ c Semolina flour
2 extra-large eggs
2 Extra-large egg yolks
1 T Olive oil
For the Morel Cream Sauce:
18 Dried morels
-or- Fresh, if in season
1 T Butter
2 T Chopped shallots
1 ¾ c Heavy cream
Salt; to taste
White pepper; to taste
Nutmeg; to taste
For the Garnish:
24 Fiddlehead ferns
-or- Asparagus tips
2 T Butter
For the Pheasant:
2 Pheasant breasts, from 3# pheasants, boned, skinned and halved
White pepper
2 T Butter

Prepare the fettuccine. Clean any soil clinging to the morel stems. Place the mushrooms in a spice mill and grind to a fine powder. Combine the powder with the semolina and all-purpose flours in a food processor and process briefly to blend. Beat the eggs, egg yolks and oil together and, with the motor running, add the mixture to the flours. Process until a neat ball forms on top of the blade, about 45 – 60 seconds. Remove the dough from the machine and knead for a minute on a very lightly floured surface. Pat into a thick cylinder and wrap in plastic. Refrigerate for at least 1 hour.
About 1 hour before serving time, cut the dough across into 6 pieces. Knead, stretch, and cut each piece in a pasta machine or by hand. Spread the fettuccine on a tray dusted with semolina. Cover with a towel until cooking time.
Prepare the sauce. Soak the mushrooms in warm water to cover for 5 minutes. (Halve and rinse fresh morels.) Drain the mushrooms, halve them lengthwise and rinse briefly. Cut into small pieces. Heat the butter in a skillet and add the morels and shallots. Cook over low heat until the shallots are tender. Add the cream and simmer, stirring often, until the sauce is lightly thickened, about 15 minutes. Season with salt, white pepper and nutmeg to taste. The sauce can be prepared and gently reheated just before serving.
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