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Creamy Morel Mushroom Pasta Recipe Easy Homemade Dinner with Fresh Thyme

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A cozy and elegant creamy morel mushroom pasta with fresh thyme, perfect for a quick weeknight dinner or casual dinner party. The sauce is rich and silky, infused with earthy morels and bright herbal notes.

Ingredients

Scale
  • 1 ounce (28 g) dried morel mushrooms, rehydrated
  • 2 teaspoons fresh thyme, finely chopped
  • 3 tablespoons (42 g) unsalted butter
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) vegetable or chicken broth
  • 8 ounces (225 g) fettuccine or tagliatelle pasta
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1 tablespoon (15 ml) olive oil

Instructions

  1. Rehydrate the Morels: Place 1 ounce (28 g) of dried morel mushrooms in a bowl and cover with 1 cup (240 ml) of warm water. Let them soak for 20-30 minutes until plump and tender. Drain through a fine mesh sieve, reserving the soaking liquid. Rinse the mushrooms gently to remove grit.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 g) of fettuccine and cook until just shy of al dente—about 8 minutes for dried pasta, less if fresh. Reserve ½ cup (120 ml) of pasta water, then drain the pasta and set aside.
  3. Sauté Aromatics: Heat 3 tablespoons (42 g) unsalted butter and 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and cook for 2-3 minutes until translucent. Stir in 2 minced garlic cloves and cook for another 30 seconds—don’t let it brown.
  4. Add Morels: Toss the rehydrated morels into the skillet. Cook for 5-6 minutes, stirring occasionally, until they release their earthy aroma and start to brown slightly.
  5. Deglaze and Simmer: Pour in ½ cup (120 ml) vegetable or chicken broth plus ¼ cup (60 ml) of the reserved morel soaking liquid (avoid sediment). Let it simmer for 3-4 minutes to concentrate flavors and reduce slightly.
  6. Create the Cream Sauce: Lower the heat and stir in 1 cup (240 ml) heavy cream and 2 teaspoons fresh thyme. Let the sauce gently bubble, thickening over 5-7 minutes. Add salt and freshly cracked black pepper to taste. If the sauce gets too thick, add a splash of reserved pasta water.
  7. Combine Pasta and Sauce: Add the drained fettuccine to the skillet, tossing well to coat every strand in the creamy, herb-infused sauce. Stir in ½ cup (50 g) freshly grated Parmesan cheese until melted and smooth.
  8. Final Touches: Taste and adjust seasoning. Optionally, sprinkle a little more fresh thyme on top and a grind of black pepper before serving.

Notes

Do not rush rehydration of morels; soak in warm water to preserve texture and flavor. Keep heat moderate when sautéing to avoid bitterness and rubbery mushrooms. Reserve pasta water to loosen sauce if needed. Fresh thyme is essential for herbal brightness. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: morel mushroom pasta, creamy pasta, fresh thyme, easy dinner, mushroom recipe, weeknight meal, fettuccine, tagliatelle, comfort food

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