Morel Mushroom Pasta in Parmesan Cream Sauce Recipe
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.
How to Make the Best Morel Mushroom Pasta in Parmesan Cream Sauce
Morel mushrooms are a springtime delicacy with a rich, earthy flavor that pairs beautifully with creamy, indulgent sauces. This elegant morel mushroom pasta showcases these prized fungi in a luxurious Parmesan cream sauce that’s surprisingly simple to prepare.
The magic of this dish lies in using the morel soaking liquid—it’s infused with intense mushroom flavor that adds depth to the sauce. Combined with butter, garlic, and fresh cream, it creates a silky sauce that clings to every strand of fettuccine. The addition of fresh chives, tarragon, and a hint of lemon zest brightens the richness without overwhelming the delicate mushroom flavor.
Whether you’re preparing this for a special occasion or simply treating yourself to restaurant-quality comfort food, this morel mushroom pasta delivers sophisticated flavor in under an hour. Serve it with crusty bread for dipping into the sauce, and a crisp white wine to complement the earthy, creamy flavors.
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.
Ingredients
Mushroom Base
Pasta & Sauce
Garnish & Finishing
Instructions
Prepare the Mushrooms
- 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.
Cook the Pasta
- 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.
Make the Sauce
- 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.
Finish & Serve
- 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
- For a fresh morel mushroom substitution, use about 8 ounces of fresh morels and skip the soaking step, but reserve 1/2 cup of chicken or vegetable broth to use in place of the mushroom liquid.
- This dish is best served immediately while the sauce is warm and creamy.
- Dried morel mushrooms can be found in specialty food stores or online retailers.