Summertime Morel Pasta

Savor the rich flavor of wild mushroom favorite, morel mushrooms, with this rich & delicious pasta recipe.

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Servings

  • 5-6 morel mushrooms

  • 3/4 lb. spaghetti

  • ¼ cup olive oil

  • 3 tbsp. butter

  • 4 medium garlic cloves, thinly sliced

  • 2 medium shallots, finely chopped

  • 1 bunch asparagus, ends trimmed and cut into 1-inch pieces

  • ¾ cup chicken or vegetable stock

  • ½ cup heavy cream

  • Juice and zest of 1 lemon

  • Salt and pepper, to taste

  • ¼ cup grated parmesan cheese

Instructions

Bring 8 cups water to a boil. Remove from heat and add morels. Cover and set aside for 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and cut each one into small pieces.

Return mushroom to heat, adding additional water sufficient to cook pasta; bring to a boil. Season water with salt, add spaghetti; cook until al dente, about 13 minutes. Drain pasta when it reaches desired level of doneness.

Meanwhile, heat oil and butter in a 12-inch skillet. Add garlic and shallots; cook, stirring occasionally, until golden, about 8 minutes. Add morels, asparagus and stock, bring to a boil. Cook, covered, until asparagus is tender, about 3 minutes. Uncover, add cream, gently cook for 3 minutes.

Remove from heat and add pasta, lemon juice and zest, salt, pepper, and cheese. Toss until evenly combined. Sprinkle with more cheese, if desired.