morel pasta with cream, parmesan and thyme

morel mushroom pasta with parmesan, cream and thyme

5 from 2 reviews

This morel pasta is filled with the rich flavor of morel mushrooms, nutty parmesan and fresh thyme. It’s a decadent pasta dish that is so worthy of your special morel stash!


  • 3 oz dried morels
  • 3 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • kosher salt
  • freshly ground black pepper
  • 1 cup white wine
  • 2 cups heavy cream
  • 2 tbsp fresh thyme leaves, plus more for serving
  • 1 lb medium shell pasta (shellbows are great here)
  • 1 cup finely grated Parmesan, plus more for serving


  1. Place dried morels in a heat-proof bowl and cover with as little boiling water as needed to cover mushrooms (about 3- 4 cups). Let sit for 10-15 minutes, or until soft. Pull out morels, gently squeezing out excess water, and reserve the soaking liquid. Cut large morels in half lengthwise. Filter soaking liquid through a coffee filter to remove any dirt and set aside.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: morel pasta