Morel Mushroom Pasta
Morel Mushroom Pasta is a celebration of one of spring’s most sought-after ingredients: morel mushrooms. Known for their earthy, nutty flavor and delicate texture, morels are a true seasonal treat that food lovers eagerly anticipate each year. Typically found from late March through early summer (April–June), these wild mushrooms can’t be easily cultivated, making them a rare and exciting find for foragers and home cooks alike.
Part of the fun is the hunt- morel mushroom foraging has become a beloved spring tradition, especially in the Midwest. Whether you find them yourself or pick them up fresh during peak season, morels bring a unique, elevated flavor to any dish. And when it comes to cooking them, simplicity is key. Morels are best enjoyed sautéed in butter with a touch of salt and pepper, allowing their natural richness to shine.
This recipe leans into that simplicity while building a comforting, restaurant-worthy pasta. Featuring Member’s Mark™ Black Pepper Grinder and Member’s Mark™ Mediterranean Sea Salt Grinder, it creates a rich, creamy sauce that enhances, rather than overpowers, the star ingredient. The combination of butter, pasta, cheese, and perfectly cooked morels delivers a dish that feels indulgent yet approachable, making it ideal for both special occasions and easy weeknight dinners.
Fun, fresh, and full of flavor, this morel mushroom pasta is perfect for spring and early summer, when the mushrooms are at their peak. But thanks to pantry-friendly ingredients and the option to use dried morels, it’s a dish you can enjoy year-round whenever you’re craving something cozy and elevated.
Serve it as a main course or alongside a simple salad, like our bright and delicious Spring Root Vegetable Salad. Whether you’re new to morels or a longtime fan, this recipe is a delicious way to make the most of the season while highlighting the quality of Member’s Mark™ ingredients in a simple, satisfying way.
Morel Mushroom Pasta
Ingredients
- 1 oz Morel Mushrooms
- 2 cups Water warm
- 16 oz Fettuccine
- ½ cup Member's Mark™ Unsalted Sweet Cream Butter
- 5 cloves Garlic minced
- 2 cups Heavy Cream
- 1 cup Shaved Parmesan Cheese
- Fresh Lemon Zest to taste
- Member's Mark™ Black Pepper Grinder to taste
- Member's Mark™ Mediterranean Sea Salt Grinder to taste
Instructions
- Place fresh morel mushrooms in a bowl and cover with warm water. Let sit for 30 minutes and drain (save the liquid and set aside). Rinse the mushrooms and set aside.
- Bring a large pot of water to boil and cook the fettuccine.
- In a large saucepan, melt the Member's Mark™ Unsalted Sweet Cream Butter over medium high heat. Add the morel mushrooms to the pan and cook until golden. Add the minced garlic and the morel mushroom liquid.
- Add heavy cream to the pan and stir to combine. Stir in the shaved parmesan cheese until it melts. Let the pan simmer to thicken, but continue stirring so the sauce doesn't boil.
- Once the pasta is ready, drain and add the noodles to the sauce. Add the fresh lemon zest, Member's Mark™ Black Pepper Grinder, and Member's Mark™ Mediterranean Sea Salt Grinder and toss to combine. Divide into bowls, top with more shaved cheese if desired, and enjoy!