Description
This Morel Mushroom Pasta is a luxurious Italian main course featuring tender morel mushrooms sautéed in butter and olive oil, combined with a creamy white wine and Parmesan sauce, served over perfectly cooked fettuccine or tagliatelle. The earthy mushrooms and rich sauce create a gourmet dish that’s ideal for spring or any special occasion.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or tagliatelle pasta
Mushrooms
- 1 ounce dried morel mushrooms or 6 ounces fresh morels, cleaned and halved
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare Morels: If using dried morels, soak them in warm water for 20 to 30 minutes until softened. Gently rinse to remove any grit and strain the soaking liquid through a fine sieve to remove sediment. Reserve 1/4 cup of the soaking liquid for later use. If using fresh morels, clean thoroughly by rinsing quickly and patting dry.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter with the olive oil. Add the finely diced shallot and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Morel Mushrooms: Add the morels to the skillet and sauté for 4 to 5 minutes until tender and lightly browned.
- Deglaze and Simmer Sauce: Pour in the white wine and simmer for 2 to 3 minutes until slightly reduced. Stir in the reserved morel soaking liquid if using, then add the heavy cream. Continue simmering for 3 to 5 minutes until the sauce thickens slightly.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat in the creamy mushroom sauce. Add a splash of the reserved pasta water if needed to loosen the sauce to your desired consistency.
- Finish and Serve: Stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and sprinkle with chopped fresh parsley. Serve immediately with additional Parmesan cheese if desired.
Notes
- Thoroughly clean fresh morels as they can trap dirt; avoid soaking them, instead rinse quickly and pat dry.
- For a lighter version, substitute half-and-half for heavy cream.
- Add grilled chicken or peas for extra protein and texture if desired.
