This recipe is adapted from Chef Hermann, a local chef.
8 oz fresh morels, sliced thinly and washed well
1 T butter 
1 clove garlic, minced
1 cup half and half or heavy cream
1 pinch grated nutmeg (optional)
salt and pepper to taste
2 oz grated parmesan cheese
2 cups pasta, cooked according to package
diced tomato for garnish
- Over medium heat, melt butter. Add morels and garlic; sauté til morels release their juice and most of it has evaporated. Add nutmeg and half and half, and cook til reduced to a thick sauce (about 15 minutes total). Add salt and freshly ground pepper to taste.
- Stir sauce and morels into cooked pasta. Toss with cheese. Garnish with diced tomato if using.
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