Creamy Morel Mushroom & Chicken Liver Pasta

Take advantage of fresh Spring morel mushrooms for this rich, sumptuous, creamy pasta dish! I used fresh gluten free fettuccini pasta from my local grocery that only took three minutes to cook. The seared, slightly crispy chicken livers and and morels are wonderful paired with fresh herbs, creme fraiche and concentrated lamb stock. Serve with a nice zinfandel or other hearty red wine. Using ghee (clarified butter) is important as it has a high smoke point, allowing you to quickly cook the chicken livers at high heat to get that nice crispy exterior without overcooking them.



9 oz. fresh fettuccini noodles
1/2 lb. fresh morel mushrooms, cut in half lengthwise, and rinsed if needed to remove dirt
1 lb. chicken livers, trimmed, cut in half
3-4 T. ghee
2 large shallots, chopped
1/4 c. white wine
2 T. cognac
1 T. Glace d'Agneau Gold Classic Roasted Lamb Stock* (can substitute beef or chicken stock)
1/2 c. creme fraiche
2 tsp. fresh tarragon, chopped
1 T. fresh parsley, chopped
1 T. fresh chives, finely cut

Bring a large pot of salted water to a boil and cook your pasta according to the package directions. While the pasta is cooking make the sauce. If using fresh pasta, make the sauce first, then cook the pasta for about 3 minutes until al dente and drain.

Add 2 T. ghee to a skillet and heat to medium high. Add the chicken livers and cook about 2-3 minutes on each side until you get a nice dark sear. Remove to a plate. Add another tablespoon of ghee, the shallots and mushrooms to the pan and saute until somewhat soft, about 4 minutes. Add the wine and cognac and boil for a few minutes until almost evaporated. Add the glace and creme fraiche, bring to a boil, stirring. Season with salt and freshly ground pepper. Turn off the heat, return the livers to the pan and stir to incorporate. Sprinkle with the chopped parsley and tarragon.

Put the noodles on a serving plate, spoon the morel-chicken-liver-cream sauce over the noodles and sprinkle on the chives.

* I found this ingredient in my local, big chain grocery store in 1.5 oz. packages - well worth it!