Recipe: Spatzles with Fresh Morels

1 In a large sauté pan or deep skillet,
Melt your small piece of butter, add your minced shallot, sweat for 3 to 4 minutes, add your morels, salt and pepper generously, cover for 3 minutes then add your wine and cream, resalt slightly and pepper, then add your nutmeg zest, bring to a boil for 2 minutes, drain your morels then put your cooking back in your pan and set aside.

2 Bring your broth to a boil, then add your pasta 11 minutes for the dry ones and when they rise to the surface for the fresh ones, then drain them.

3 Heat your pan with the sauce, let it reduce for 2 minutes (it would be good if you did this operation on another burner at the same time as you drain your pasta), then add your spatzles and your morels, just bring to a boil and serve in hot shallow bowls.
Of course, the ideal would be to accompany this gourmet dish with the wine that was used in its preparation.
* You can cook them in water but the result will be different.