Wild Mushroom Pasta

  • Serves

    serves 2-4


Here's a secret: Because of their concentrated flavor, you only need a few dried morels and the water they soak in to perfume an entire sauce.


  • 4 dried morels
  • 1 small onion, finely chopped
  • 2 cloves garlic
  • 2 tbsp. olive oil
  • 12 lb. domestic mushrooms, sliced
  • 12 lb. pasta
  • Italian parsley, chopped
  • Salt and pepper


Step 1

Steep dried morels in 1 cup boiling water. Meanwhile, in a large saute pan, brown onions and garlic in oil. When the garlic is golden, remove and discard.

Step 2

Add sliced mushrooms to pan and saute until tender.

Step 3

Cook pasta in a large pot of boiling salted water.

Step 4

Add morels and their liquor to sliced mushrooms and simmer for 3 minutes. Add a handful of chopped Italian parsley. When pasta is almost cooked, transfer it, along with 1⁄2 cup of the pasta cooking water, into the mushroom pan. Cover and simmer an additional 3 minutes. Season with salt and pepper.

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