Print

Savory Morel Mushroom Brown Butter Pasta

morel mushroom brown butter pasta - featured image
Print Recipe

A cozy and elegant pasta dish featuring fresh morel mushrooms sautéed in nutty brown butter with fresh thyme, tossed with al dente fettuccine or tagliatelle for a simple yet special homemade dinner.

Ingredients

Scale
  • 8 ounces fresh morel mushrooms, cleaned and halved
  • 6 tablespoons unsalted butter
  • 4–5 sprigs fresh thyme
  • 8 ounces fettuccine or tagliatelle pasta
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Parmesan cheese, freshly grated (optional)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 8 ounces of fettuccine and cook until al dente, about 10 to 12 minutes. Stir occasionally to prevent sticking. Reserve ½ cup of pasta water before draining.
  2. Gently brush dirt off the morels with a soft brush or damp paper towel. Cut larger ones in half to ensure even cooking.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, cooking for about 2 minutes until fragrant and translucent, but not browned.
  4. Add 6 tablespoons unsalted butter to the skillet. Stir continuously as it melts and begins to foam. Watch carefully for the color to turn golden brown and smell nutty, about 4 to 5 minutes. Do not leave unattended.
  5. Add fresh thyme sprigs and morel mushrooms to the browned butter. Sauté for 5 to 7 minutes, stirring gently, until mushrooms are tender and well-coated.
  6. Add the drained pasta directly into the skillet with the mushrooms and brown butter. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce and help it cling to the noodles.
  7. Season with salt and freshly ground black pepper to taste. Remove thyme sprigs before serving. Optionally, sprinkle freshly grated Parmesan cheese over the top.
  8. Serve immediately, garnished with extra thyme leaves if desired.

Notes

Do not rush the butter browning step; watch closely to avoid burning. Clean morels gently to avoid sogginess. Reserve pasta water to adjust sauce consistency. Season at the end to prevent watery sauce. Leftovers keep well refrigerated for up to 2 days and reheat gently on stovetop with a splash of water or olive oil.

Nutrition

Keywords: morel mushrooms, brown butter, pasta, thyme, easy dinner, savory pasta, mushroom recipe, homemade dinner

Find it online: https://elaraeats.com/savory-morel-mushroom-brown-butter-pasta-recipe-easy-homemade-dinner-with-fresh-thyme/