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Morels And Pasta

  • Yield: 2 entrees


  • 1/2 pound fresh tortellini (cheese filled), uncooked
  • 2 tablespoons butter, in all
  • 1/4 pound Morel mushrooms, quartered
  • 1 tablespoon minced shallots
  • 1 ounces Prosciutto julienned
  • 1 teaspoon fresh chopped thyme
  • 1/2 cup light stock
  • Salt and pepper


  • Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2 minutes, then stir in the remaining butter. Remove the pasta from the water, toss in sauce, and season.