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.