Easy French Recipe for Morels: Tagliatelle with Morels
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Cook time: 
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Serves: 4
  • 1 pound morel mushrooms (or use assorted mushrooms, such as morels, cremini, white, shiitake, and chanterelle), cleaned
  • 8 ounces dried tagliatelle
  • 2 tablespoons unsalted butter
  • 2 large shallots, minced
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 1 cup grated Comté, Gruyère, or Emmental cheese (4 ounces)
  • ½ cup toasted walnuts
  • ¼ cup snipped fresh parsley
  1. Trim mushrooms; slice the morels in half. If using shiitakes, discard the woody stems.
  2. Cook tagliatelle according to package directions. Drain and keep warm.
  3. Meanwhile, melt the butter in a large skillet over medium heat; add the shallots and garlic and cook briefly until the shallots are just softened, about 3 minutes. Add the fresh mushrooms; cook and stir until the fresh mushrooms are softened, about 5 minutes.
  4. Add the wine to the skillet. Bring to a boil and simmer gently until the wine has evaporated, about 1 minute. Off the heat stir in the heavy cream. Return to heat and bring to a boil; cook until slightly thickened, about 2 minutes. Remove from heat; add the Gruyère, stirring just until melted.
  5. Add the drained pasta to the skillet; toss to combine. Divide among wide, shallow bowls and sprinkle with the walnuts and snipped fresh parsley to serve.
Recipe by Wini Moranville at http://chezbonnefemme.com/easy-french-recipe-for-morels-tagliatelle-with-morels/