I have a soft spot for recipes that feel special without making me spend hours in the kitchen. That’s why I love making Morel Mushroom Pasta Recipe.
Morels are not your everyday mushrooms they bring a deep, earthy flavor that turns a simple pasta dish into something elegant and unforgettable. Every time I cook with them, I feel like I’m bringing a little luxury to my dinner table.
If you’ve never tried morels before, this recipe is the perfect way to experience their rich, nutty taste in a creamy, comforting sauce that hugs every strand of pasta.
What Is The Best Way To Eat Morels?
The best way to eat morels is to cook them gently to highlight their earthy, nutty flavor. I love sautéing them in butter with garlic and herbs because the simple preparation brings out their natural taste.
Adding them to creamy pasta dishes, like my morel mushroom pasta, is another favorite because the sauce enhances their richness. You can also enjoy morels in risottos, with eggs, or as a topping for grilled meats. Always cook morels thoroughly, as raw morels can cause stomach discomfort.
How To Prepare Morel Mushroom Pasta Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: Italian-inspired
Difficulty: Easy to Moderate
Yield: Serves 4
Equipment Needed
- Large pot for pasta
- Deep skillet or sauté pan
- Colander
- Wooden spoon
- Knife and cutting board
Ingredients
- 8 oz fresh morel mushrooms (or 1 oz dried morels)
- 12 oz fettuccine or linguine pasta
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- ½ tsp salt (adjust to taste)
- Freshly ground black pepper
- Fresh thyme or parsley for garnish
How To Make Morel Mushroom Pasta Recipe?
1. Prep the Morels
If I use dried morels, I soak them in warm water for about 20 minutes. Then, I rinse them to remove any grit and slice them in halves. If I find fresh morels, I simply clean them and cut them if they’re large.
2. Cook the Pasta
I boil a big pot of salted water and cook the pasta until it’s al dente. Before I drain it, I save half a cup of the starchy pasta water because it helps my sauce later.
3. Sauté the Morels
In a large skillet, I melt the butter with olive oil over medium heat. Then I add the garlic and shallots. After a minute, I toss in the morels and cook them until they’re tender and slightly golden.
4. Make the Sauce
I pour in the heavy cream and let it simmer gently for two minutes. Then I stir in the Parmesan until it melts into a creamy sauce. If it looks too thick, I add a splash of the pasta water I saved earlier.
5. Combine and Serve
I add the cooked pasta to the skillet and toss everything together until every strand is coated. Then I season with salt and pepper and finish with fresh thyme or parsley on top.
Nutrition Facts (Per Serving)
- Calories: 480
- Protein: 15 g
- Carbs: 45 g
- Fat: 28 g
- Fiber: 3 g
Serving Suggestions
I love serving this creamy morel mushroom pasta recipe with a light green salad tossed in a lemon vinaigrette. The freshness balances the richness of the sauce beautifully. A slice of warm, crusty bread is perfect for soaking up every drop of that creamy goodness.
If I’m in the mood to elevate the experience, I pour a glass of Chardonnay or Pinot Noir because both pair perfectly with the earthy flavor of morels
Tips and Variations
- Add Protein: Toss in grilled chicken or seared scallops for extra protein.
- Lighter Version: Swap heavy cream with half-and-half for a lighter sauce.
- Flavor Boost: A splash of white wine before adding cream gives the sauce extra depth.
- More Veggies: Add asparagus or peas for a spring-inspired twist.
Health Benefits of Morels
I love using morel mushroom pasta recipe because they’re not just flavorful—they’re packed with nutrients. They provide a good amount of vitamins like D and B-complex, along with essential minerals such as iron, copper, and manganese.
Morels are also rich in antioxidants, which help fight free radicals and support overall immunity. Plus, they’re low in calories and high in fiber, making them a wholesome choice for a balanced meal.
Note
Always clean morels thoroughly. They grow in the wild and can trap dirt inside their honeycomb texture. If I use the soaking liquid from dried morels, I strain it through a coffee filter to keep it grit-free.
FAQ
1. Can I use dried morel mushrooms instead of fresh ones?
Yes, you can use dried morels. Just soak them in warm water for about 20–30 minutes to rehydrate, then rinse well to remove any grit. Reserve the soaking liquid for extra flavor after straining it.
2. What pasta works best for this recipe?
I prefer fettuccine or linguine because their flat shape holds the creamy sauce beautifully. However, you can use spaghetti or short pasta like penne if that’s what you have.
3. Can I make this dish without cream?
Yes, you can replace heavy cream with half-and-half or even a mix of milk and a little butter for a lighter version. Just note the sauce will be less rich.
4. How do I clean fresh morels properly?
I gently rinse them under cold water and cut them in half to check for dirt or bugs. Never soak them for too long because they absorb water quickly.
5. How long can I store leftover morel mushroom pasta?
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I add a splash of milk or cream to bring back the sauce’s creaminess.
Conclusion
Finally, I can say that this morel mushroom pasta recipe tastes absolutely delicious and brings a touch of elegance to any meal.
The earthy flavor of morels combined with creamy sauce and tender pasta creates a dish that feels indulgent yet comforting.
On top of the amazing taste, this recipe offers plenty of health benefits since morels are rich in vitamins, minerals, and antioxidants.
It’s a simple way to enjoy a gourmet experience at home without spending hours in the kitchen. Make it once, and I’m sure you’ll love it as much as I do. Give it a try today!
Morel Mushroom Pasta Recipe
Ingredients
Equipment
Method
- If I use dried morels, I soak them in warm water for about 20 minutes. Then, I rinse them to remove any grit and slice them in halves. If I find fresh morels, I simply clean them and cut them if they’re large.
- I boil a big pot of salted water and cook the pasta until it’s al dente. Before I drain it, I save half a cup of the starchy pasta water because it helps my sauce later.
- In a large skillet, I melt the butter with olive oil over medium heat. Then I add the garlic and shallots. After a minute, I toss in the morels and cook them until they’re tender and slightly golden.
- I pour in the heavy cream and let it simmer gently for two minutes. Then I stir in the Parmesan until it melts into a creamy sauce. If it looks too thick, I add a splash of the pasta water I saved earlier.
- I add the cooked pasta to the skillet and toss everything together until every strand is coated. Then I season with salt and pepper and finish with fresh thyme or parsley on top.