Morel Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta and Mushrooms
01 -
12 oz tagliatelle or fettuccine
02 -
1 oz dried morel mushrooms
→ Sauce and Seasonings
03 -
1 tablespoon olive oil
04 -
1 small shallot, finely chopped
05 -
2 garlic cloves, minced
06 -
½ cup dry white wine
07 -
1 cup heavy cream
08 -
¼ cup grated Parmesan cheese
09 -
1 teaspoon lemon zest
10 -
2 tablespoons fresh parsley, chopped
11 -
Salt and pepper to taste
# Instructions:
01 -
Soak the dried morel mushrooms in warm water for 30 minutes. Once softened, drain (reserving the soaking liquid), rinse, and roughly chop the mushrooms.
02 -
Bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions. Reserve ½ cup of pasta water before draining.
03 -
Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened.
04 -
Add the garlic and chopped morel mushrooms. Sauté for another 3–4 minutes, allowing the flavors to develop.
05 -
Deglaze the pan with white wine and let it reduce by half.
06 -
Stir in the heavy cream, 2 tablespoons of the mushroom soaking liquid, and lemon zest. Let simmer for 4–5 minutes.
07 -
Add the cooked pasta, Parmesan, and a splash of reserved pasta water if needed to loosen the sauce. Toss everything until evenly coated.
08 -
Season with salt and pepper to taste. Serve garnished with fresh parsley and more Parmesan if desired.