Tender, earthy morel mushrooms sit on a bed of pasta covered in a garlicky Parmesan cream sauce with a sprinkling of fresh herbs and a kick of citrus. Every decadent bite of this morel mushroom pasta is comfort food at its finest.
1 ounce dried morel mushrooms
2 cups warm water
Fettuccine, 12-16 ounces dried or 18 ounces fresh
1/2 cup butter
4-5 garlic cloves, minced or grated
2 cups heavy cream
1 cup Parmesan, freshly grated using the small-hole side
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
1 teaspoon lemon zest
Salt and pepper to taste
Crusty bread for serving, optional
- Place dried morel mushrooms in a bowl and cover with warm water. Let the morel mushrooms sit for 20-30 minutes. Drain, reserving the morel mushroom liquid. Quickly rinse the morel mushrooms and slice them in half.
- Bring a pot of water to boil for the pasta and cook the pasta when the water is ready. As the water heats, prep your other ingredients.
- In a large skillet or saucepan over medium heat, melt the butter. Add the morel mushrooms and cook until they're golden, about four minutes, and then add the garlic and cook for 30 seconds, stirring often.
- Pour in the reserved morel mushroom liquid. Cook until it reduces to about 1/4 cup.
- Add the heavy cream, stir to combine and allow to heat to a near simmer. Stir in the Parmesan cheese until it melts. Let it simmer for a few minutes to thicken but don't boil. If the sauce is ready before the pasta, turn the heat to the lowest setting and stir occasionally.
- Drain the pasta when ready. Turn off the heat on the sauce and stir in chives, tarragon and lemon zest. Taste and add salt and pepper if needed. Toss pasta in with the sauce and divide into bowls. Serve with crusty bread for dipping. Enjoy!
- If you'd like to substitute fresh morels, use vegetable stock for the mushroom liquid and about 1/3 to 1/2 pound of fresh morels.
- Category: Main Dishes
- Method: Stove-Top
- Cuisine: Italian
Keywords: morel mushroom pasta, mushroom pasta