Forest Fettucine With Morels And Breast Of Pheasant

This Mediterranean main features Dried morels; -=OR=-, Morel powder, Semolina flour, Extra-large egs, Extra-large egg yolks. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Beginner

Servings: 4

Calories: 387.1

Dietary: Vegetarian

Description

This Mediterranean main features Dried morels; -=OR=-, Morel powder, Semolina flour, Extra-large egs, Extra-large egg yolks. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/2 ounce Dried morels; -=OR=-
2 tablespoon Morel powder
3/4 cup Semolina flour
2 Extra-large egs
2 Extra-large egg yolks
1 tablespoon Olive oil

Directions

1
Heat oil or butter in a skillet over medium-high heat.
2
Season to taste and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 387.1kcal

% Daily Value *
Total Fat 17.5g27%
Saturated Fat 4.3g22%
Cholesterol 540.0mg180%
Sodium 29.5mg2%
Total Carbohydrate 43.5g15%
Dietary Fiber 1.2g5%
Sugars 9.4g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, breast, chicken, dried, egg, egs, extralarge, fettucine, flour, forest, main, mediterranean, morel, morels, oil, olive, pheasant, powder, semolina

Read it online: https://www.chefs-mate.com/recipe/forest-fettucine-with-morels-and-breast-of-pheasant/