Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Midwest Living


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • In a very large skillet over medium-high heat cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.

  • Add ham to skillet. Cook and stir for 3 to 4 minutes until just starting to brown. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally for 6 to 8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.

  • Meanwhile, in a large pot of salted water cook linguine according to package directions; drain. Return to pot over low heat with sauce and parsley. Toss until well-combined. Transfer to serving bowl. Serve with shaved Parmesan, if you like.


If morels are unavailable, use stemmed shiitake, cremini and/or button mushrooms.

Nutrition Facts

541 calories; fat 22g; cholesterol 74mg; saturated fat 13g; carbohydrates 68g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 7g; protein 17g; vitamin a 2332.3IU; vitamin c 18.9mg; thiamin 0.9mg; riboflavin 0.8mg; niacin equivalents 9.5mg; vitamin b6 0.3mg; folate 229.8mcg; vitamin b12 0.2mcg; sodium 429mg; potassium 634mg; calcium 80.8mg; iron 4.3mg.