Morel Mushroom Pasta
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This isn’t your ordinary mushroom pasta dish. It’s Morel Mushroom Pasta, and I know you’re going to love the deep, nutty, earthy flavors of the Morel mushrooms, which have an insanely meaty taste. Balanced with the sweetness of shallots and garlic and cooked in heavy cream, you’ve got a dish that is a tasty weeknight treat or the star of any dinner party table.
I have to be honest and while I have treated myself in the week to this pasta dish, it’s usually reserved for a weekend treat for me. Give me a fresh green salad with Italian dressing and a slice of garlic bread to dunk in the heavenly creamy sauce, and I’ve got the perfect dish. I’ll often whip it up when I have friends round for dinner, it’s one of those fancy dishes that are easy to make, stress free, and always look like you’ve gone the extra mile.
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Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Morel Mushroom Pasta with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Cook the Pasta
Follow the package directions to cook the pasta. Drain and set it aside for later.
Clean the Morel Mushrooms
Properly cleaning Morel mushrooms is key to this recipe, you don’t want any grit in your dish. Start by brushing them thoroughly to remove dirt.
Soak the mushrooms in salted water and give them a good stir to loosen any remaining dirt. Discard the water after a few minutes.
Repeat the soaking process a few times to ensure they’re clean. Save 1 cup of the first soaking water, making sure it’s free of dirt.
Prepare the Sauce
Heat a large skillet over medium heat and melt the butter.
Add the sliced shallots and minced garlic to the skillet. Cook for about 7 minutes until they’re soft and fragrant.
Add the cleaned Morel mushrooms and the reserved soaking water. Let them cook for about 10 minutes until they’re tender.
Pour in half of the heavy cream and add some fresh thyme. Cook for another 5 minutes to let all the flavors come together.
Combine and Serve
Toss the cooked pasta into the skillet, mixing well so it’s all coated in the creamy sauce.
Stir in the remaining heavy cream, season with salt and pepper, and mix everything together.
Serve your pasta with a sprinkle of fresh thyme, some Parmesan cheese, and a dash of extra pepper to taste.
Ingredients
- 2 cups short pasta
- 2 cups dried Morel mushrooms
- 3 tablespoons butter
- 2 shallots thinly sliced
- 2 garlic cloves minced
- 1 cup heavy cream divided ½
- Fresh thyme
- Salt and pepper
- Parmesan Cheese to serve optional
Video
Instructions
- Make the pasta according to package directions. Drain and reserve.2 cups short pasta
- MOREL MUSHROOM CLEANING: Cleaning the Morel mushrooms thoroughly is key for the success of this dish, the most important thing is removing all the dirt from them. Start by brushing them thoroughly, after that you can soak them in salted water and move them around so they lose the dirt. Discard the water after some minutes and repeat the process a few times to make sure that they are debris-free (reserve 1 cup of the first water you use, making sure you don’t take any dirt with you).2 cups dried Morel mushrooms
- Heat a large skillet to medium temperature and add the butter, once it melts, add the shallots and garlic and cook for about 7 minutes.3 tablespoons butter, 2 shallots, 2 garlic cloves
- Add the mushrooms (after the process described before) along with the water. Cook for 10 minutes, or until the mushrooms are soft.
- Pour in half of the heavy cream and thyme and cook for another 5 minutes.1 cup heavy cream
- Add the pasta to the pot and mix well. Stir in the rest of the heavy cream, season with salt and pepper, and mix well.Salt and pepper
- Serve with fresh thyme, Parmesan cheese, and extra pepper if wanted.Fresh thyme, Parmesan Cheese to serve
Notes
- Pasta Selection: Short pasta varieties like penne, fusilli, or farfalle are ideal as they hold the creamy sauce well.
- Morel Mushrooms: Fresh or dried Morel mushrooms work for this recipe. If using dried, ensure they’re thoroughly cleaned to remove all dirt.
- Cleaning Morel Mushrooms: Thoroughly cleaning Morel mushrooms is crucial. Brush off any visible dirt, then soak them in salted water, agitating gently to remove any hidden debris. Repeat this process a few times for best results.
- Heavy Cream: Dividing the heavy cream ensures the sauce stays creamy and luscious without becoming too thick.
- Enhanced Flavor: For an added depth of flavor, consider deglazing the pan with a splash of white wine before adding the mushrooms.
- Herbs: Fresh thyme adds a wonderful aroma and flavor. Dried thyme works well, too, but use it sparingly.
- Cheese Options: Parmesan cheese is optional but adds a nice umami flavor.
- Customization: Feel free to add other vegetables like spinach or peas for extra color and nutrients.
Nutrition
Recipe Notes and Expert Tips
- Pasta Selection: Short pasta varieties like penne, fusilli, or farfalle are ideal as they hold the creamy sauce well.
- Morel Mushrooms: Fresh or dried Morel mushrooms work for this recipe. If using dried, ensure they’re thoroughly cleaned to remove all dirt.
- Cleaning Morel Mushrooms: Thoroughly cleaning Morel mushrooms is crucial. Brush off any visible dirt, then soak them in salted water, agitating gently to remove any hidden debris. Repeat this process a few times for best results.
- Heavy Cream: Dividing the heavy cream ensures the sauce stays creamy and luscious without becoming too thick.
- Enhanced Flavor: For an added depth of flavor, consider deglazing the pan with a splash of white wine before adding the mushrooms.
- Herbs: Fresh thyme adds a wonderful aroma and flavor. Dried thyme works well, too, but use it sparingly.
- Cheese Options: Parmesan cheese is optional but adds a nice umami flavor.
- Customization: Feel free to add other vegetables like spinach or peas for extra color and nutrients.
How to Store Morel Mushroom Pasta
Pasta with Morel mushrooms doesn’t usually last long in my house, but I usually make extra on purpose because I’m all about the leftovers! If you store it right, it’ll keep, and you can enjoy an indulgent lunch the next day (controversial, but I like it cold, too.)
Transfer it to an airtight container and place it in the refrigerator. It will keep well for up to three days. When you’re ready to enjoy it again, reheat the pasta gently on the stove, adding a splash of cream or milk to bring back its creamy texture.
What to Serve With Morel Mushroom Pasta
While crusty garlic bread and a fresh green salad with Italian dressing may be the natural go-to sides, there are so many different dishes that pair perfectly with Morel mushroom pasta.
I love roasted asparagus with Morel mushroom pasta; the earthiness of the asparagus complements it perfectly, and a side of sautéed spinach gives a nutritional boost.