The Dreamiest Morel Mushroom Cream Sauce with Pasta Recipe

Morel mushroom cream sauce brings wild woodland magic right to your dinner plate.

Earthy aromas waft through kitchens, promising a culinary adventure.

Delicate fungi dance with silky cream, creating an irresistible harmony of flavors.

Foragers cherish these rare mushrooms for their intense, nutty essence.

Woodland ingredients elevate simple pasta into a sophisticated meal.

Creamy textures and rich umami notes will make you feel like a gourmet chef.

Savor every luxurious bite of this elegant, rustic sauce.

Why Morel Mushroom Cream Sauce with Pasta Stands Out

• Create a Gourmet Experience: Transform an ordinary meal into a luxurious dining adventure with these rare, elegant morel mushrooms that bring a rich, earthy flavor to your pasta.
• Master Quick Culinary Skills: Learn an impressive restaurant-style sauce technique that sounds complicated but comes together in just a few simple steps, perfect for home cooks wanting to elevate their cooking game.
• Adaptable Ingredient Magic: Easily swap between fresh and dried morel mushrooms, making this recipe flexible for different kitchen pantries and seasonal availability of ingredients.
• Comfort Meets Elegance: Enjoy a creamy, indulgent pasta dish that feels like a sophisticated restaurant meal but can be prepared in the comfort of your own kitchen with minimal cooking expertise.

What You’ll Need for Creamy Morel Pasta

• Morel Mushrooms: Earthy and delicate wild mushrooms that provide a rich, distinctive flavor to the cream sauce.
• Pasta: The base of the dish that serves as a perfect carrier for the creamy mushroom sauce.
• Heavy Cream: Creates a luxurious and velvety texture for the sauce.

• Shallots, Thyme, Salt, Pepper: Provide depth and enhance the overall flavor profile of the sauce.
• Fresh Parsley: Adds a bright, fresh finish to the dish.

• Butter: Adds richness and helps sauté the shallots and mushrooms.
• Parmesan Cheese: Optional topping that brings a salty, savory element to the pasta.

• Dried Morel Mushrooms: Can be used as an alternative to fresh mushrooms, requiring soaking in boiling water before use.

Cooking Morel Mushroom Cream Sauce with Pasta

Step 1: Prepare Dried Morel Mushrooms

If using dried morels, soak them in boiling water for 30 minutes. After soaking, carefully remove the mushrooms and strain the liquid through a fine-mesh sieve lined with a paper towel to eliminate any grit.

Roughly chop the rehydrated mushrooms.

Step 2: Cook Pasta

Bring a large pot of salted water to a rolling boil.

Cook pasta according to package instructions. Once done, drain the pasta but save a half cup of pasta water for later.

Step 3: Sauté Shallots

Heat butter in a large skillet over medium heat. Add finely chopped shallots and cook until they become soft and translucent, releasing their sweet aroma.

Step 4: Develop Mushroom Flavors

• Fresh thyme
• Salt
• Black pepper

Sauté for 3-4 minutes until the mushrooms start to brown and develop a rich, earthy flavor.

Step 5: Create Creamy Sauce

Pour in the heavy cream and reserved mushroom soaking liquid.

Allow the mixture to simmer, stirring occasionally, until the sauce thickens and becomes luxuriously smooth.

Step 6: Combine Pasta and Sauce

Add the drained pasta to the skillet, gently tossing to ensure every strand is coated with the creamy morel sauce.

If the sauce seems too thick, splash in some reserved pasta water to achieve the perfect consistency.

Step 7: Finish and Serve

Sprinkle freshly chopped parsley over the pasta.

For an extra touch of indulgence, garnish with grated Parmesan cheese. Serve immediately while the sauce is hot and silky.

Tips for Creamy, Rich Morel Pasta Sauce

• Soak dried morel mushrooms thoroughly to remove any grit and enhance their rich, earthy flavor.
• Strain mushroom soaking liquid carefully through a fine sieve to ensure a clean, smooth sauce without sediment.
• Reserve pasta water as a secret weapon to adjust sauce consistency and help the sauce cling perfectly to pasta.
• Select fresh thyme leaves for a subtle herbaceous note that complements the morel mushrooms' intense woodland taste.
• Serve immediately after combining pasta and sauce to maintain the creamy texture and prevent sauce from becoming too thick.

Flavorful Options for Morel Mushroom Cream Pasta

• Wild Forest Fusion: Replace morel mushrooms with a mix of shiitake, oyster, and cremini mushrooms for a rich, earthy flavor profile.
• Truffle Luxe Version: Drizzle white truffle oil over the finished pasta and add crispy pancetta bits for an elevated gourmet experience.
• Vegan Creamy Dream: Substitute dairy cream with coconut cream and use nutritional yeast instead of Parmesan for a plant-based alternative that maintains a luscious texture.
• Mediterranean Herb Blend: Swap thyme for fresh rosemary and oregano, then add sun-dried tomatoes and kalamata olives for a Greek-inspired variation.

What to Serve Alongside This Creamy Pasta

• Elevate Wine Pairing: Choose a crisp, unoaked Chardonnay with light buttery notes that complement the creamy morel mushroom sauce without overpowering its delicate earthy flavors.
• Enhance Cheese Selection: Sprinkle aged Parmigiano-Reggiano or a nutty Gruyère on top to add depth and a subtle sharp contrast to the rich, velvety sauce.
• Create Side Salad Companion: Prepare a light arugula salad with lemon vinaigrette to cut through the cream's richness and provide a fresh, peppery counterpoint to the mushroom pasta.
• Match Bread Pairing: Serve crusty sourdough or rustic ciabatta to soak up the luxurious sauce, adding textural contrast and helping guests enjoy every last drop of the morel cream.

Storing Morel Mushroom Cream Sauce with Pasta

• Refrigerate: Store leftover sauce and pasta in an airtight container for up to 3 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Freeze: Transfer cooled sauce to a freezer-safe container, leaving space for expansion. Freeze for maximum 1 month. Morel mushroom cream sauce may slightly separate when thawed.
• Reheat Stovetop: Warm gently in a skillet over low heat, stirring frequently. Add a splash of cream or pasta water to restore original creamy consistency. Avoid high heat to prevent sauce from breaking.
• Microwave Tip: Reheat in short 30-second intervals, stirring between each interval. Add a tablespoon of milk or cream to help restore smoothness and prevent sauce from drying out.

Got Questions About This Creamy Pasta?

• Are morel mushrooms hard to find?

Morel mushrooms are seasonal and can be challenging to locate. Check specialty grocery stores, farmers markets, or online gourmet food retailers during spring months. Fresh or dried morels work great in this recipe.

• Can I substitute morel mushrooms with other varieties?

Yes, you can use porcini, shiitake, or cremini mushrooms as alternatives. While they won’t have the same unique flavor, they’ll still provide a delicious earthy taste to the sauce.

• What makes morel mushrooms unique?

Morels have a distinctive honeycomb-like texture and a rich, nutty flavor. They’re prized by chefs for their complex taste and are considered a delicacy in many cuisines.

Morel Mushroom Cream Sauce with Pasta Recipe

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4.7 from 34 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Creamy morel mushroom sauce elevates pasta with woodland elegance from French culinary traditions. Earthy mushrooms and silky cream blend harmoniously, inviting you to savor each luxurious forkful of this exquisite dish.

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Ingredients

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Mushrooms:

• 1 ounce (28 grams) dried morel mushrooms
• 4 ounces (113 grams) fresh morel mushrooms, cleaned and halved if large

Dairy and Aromatics:

• 2 tablespoons (30 grams) unsalted butter
• 1 cup (240 milliliters) heavy whipping cream
• 2 medium shallots, finely chopped
• Grated Parmesan cheese (optional)

Pasta and Seasonings:

• 12 ounces (340 grams) dried fettuccine or tagliatelle pasta
• 1 cup (240 milliliters) boiling water (if using dried mushrooms)
• 2 teaspoons (2 grams) fresh thyme, chopped
• 1/2 teaspoon (2.5 grams) salt
• 1/2 teaspoon (1 gram) freshly ground black pepper
• 1/4 cup (15 grams) chopped fresh flat-leaf parsley

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Instructions

1. For dried morel mushrooms, submerge in boiling water and allow to steep for 30 minutes. Carefully strain the liquid through a fine mesh filter to eliminate sediment, then roughly dice the rehydrated mushrooms.
2. Heat a large water pot with salt and cook pasta until al dente. Drain pasta, preserving 1/2 cup cooking liquid for potential sauce adjustment.
3. Melt butter in a spacious skillet over medium temperature, gently sautéing shallots until translucent and fragrant, approximately 2-3 minutes.
4. Introduce morel mushrooms, thyme, salt, and pepper to the skillet. Sauté until mushrooms develop a rich golden-brown coloration, roughly 3-4 minutes.
5. Pour cream and reserved mushroom liquid into the skillet. Allow mixture to simmer and reduce, creating a slightly thickened consistency over 5-6 minutes.
6. Transfer drained pasta directly into the skillet, thoroughly coating each strand with the luxurious sauce. Utilize reserved pasta water to adjust sauce consistency if necessary.
7. Finish the dish by folding in freshly chopped parsley. Serve immediately, optionally garnishing with grated Parmesan cheese for an extra layer of flavor.

Notes

• Gently rinse dried morel mushrooms to remove potential debris before soaking, ensuring a cleaner flavor profile.
• When using fresh morels, soak them briefly in salted water to remove any hidden insects or dirt without compromising their delicate texture.
• For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining a creamy consistency.
• Vegetarian adaptation can be achieved by replacing butter with olive oil and using nutritional yeast instead of Parmesan cheese for a similar umami depth.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 565
• Sugar: 1 g
• Sodium: 305 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 95 mg