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A bowl of morel mushroom pasta with a blue and white napkin.
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Morel Mushroom Pasta in Parmesan Cream Sauce

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.
Course Main Dishes
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 536kcal

Equipment

  • Large pot
  • Saucepan

Ingredients

  • 1 ounce dried morel mushrooms Fettuccine see notes for fresh morel substitution
  • 2 cups warm water
  • Fettuccine 12-16 ounces dried or 18 ounces fresh
  • ½ 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 fresh lemon zest
  • Salt and pepper to taste
  • Crusty bread for serving optional

Instructions

  • 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 (see note). 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 ¼ 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!

Notes

  • If you'd like to substitute fresh morels, use vegetable stock for the mushroom liquid and about ⅓ to ½ pound of fresh morels.
  • When draining the liquid, you may want to use a coffee filter or place a paper towel over a fine-mesh sieve to catch any grit.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowl | Calories: 536kcal | Carbohydrates: 8g | Protein: 14g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 155mg | Sodium: 467mg | Potassium: 299mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 4mg | Calcium: 456mg | Iron: 2mg