• 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; 22 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 74 mg cholesterol; 429 mg sodium. 634 mg potassium; 68 g carbohydrates; 6 g fiber; 7 g sugar; 17 g protein; 0 g trans fatty acid; 2332 IU vitamin a; 19 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 230 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 4 mg iron;