Morel Mushroom Cream Sauce With Pasta Recipe

Cooking Directions

• STEP 1.Start by cleaning the morel mushrooms. Trim the stems and gently brush off any dirt or debris.
• STEP 2.Heat a large skillet over medium heat and melt the butter. Add the shallots and garlic, and sauté until fragrant and translucent.
• STEP 3.Add the morel mushrooms and thyme to the skillet. Cook until the mushrooms are tender and slightly browned.
• STEP 4.Pour in the cream and bring to a simmer. Let the sauce cook for a few minutes until it thickens slightly.
• STEP 5.Stir in the Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
• STEP 6.Meanwhile, cook the pasta according to package instructions until al dente. Drain the pasta and add it to the skillet with the sauce.
• STEP 7.Toss the pasta in the sauce until well coated. Cook for an additional minute to allow the flavors to meld together.
• STEP 8.Serve the morel mushroom cream sauce pasta hot, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

• If fresh morel mushrooms are not available, you can use rehydrated dried morel mushrooms.
• For a lighter version, you can substitute half-and-half or milk for the cream.
• Feel free to add other herbs or spices to the sauce, such as thyme, rosemary, or red pepper flakes, to customize the flavor.
• To store leftovers, transfer the sauce and pasta to separate airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• This morel mushroom cream sauce with pasta is best served immediately while the sauce is still creamy and the pasta is hot.
• Garnish with fresh parsley and grated Parmesan cheese for added flavor and presentation.
• Leftovers can be stored in separate airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.