Spring in a Bowl

When we aren’t designing, sculpting, crafting, producing, building, or something to do with White Cedar, we cook…

Morel Linguine


  • mound of cleaned fresh morels, coarsely chopped
  • mound of cleaned ramps, chopped into pieces
  • 1 tablespoon butter
  • bacon bits to taste (home-made or packaged)
  • ¼ cup dry white wine
  • ¾ cup whipping cream
  • ½ cup chicken stock
  • 1 cup frozen peas, microwaved to thaw
  • lots of fresh thyme leaves
  • coarse sea salt and cracked black pepper to taste
  • pack of fresh linguine
  • handful chopped fresh Italian parsley
  • grated Parmesan cheese


  • In a large skillet, medium-high heat, cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender; move mixture to a bowl
  • Add bacon bits to skillet. Cook and stir until hot. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook for 6 to 8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet. Add peas and thyme. Cook for 3 to 4 minutes or until peas are just warm/tender. Season to taste with salt and pepper.
  • In a large pot of salted water cook linguine; drain. Add to skillet mixture with parsley, low heat; toss until well-combined. Transfer to a serving bowl. Top with Parm.

Bon appétit!


  • I have more questions and concerns about getting an oil-change than I do about this project.

    ~ Tom H.