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Flavorful Morel Mushroom Pasta with Brown Butter and Thyme

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A rustic and indulgent pasta dish featuring earthy morel mushrooms sautéed in a rich brown butter and fresh thyme sauce, finished with Parmesan and a hint of lemon.

Ingredients

Scale
  • 8 ounces fresh morel mushrooms (or 1 ounce dried, rehydrated)
  • 12 ounces long pasta (fettuccine or pappardelle recommended)
  • 6 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped (optional)
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. If using dried morels, soak them in warm water for 20 minutes, then drain and gently squeeze out excess water. Rinse fresh morels quickly under cold water and pat dry. Slice larger mushrooms in half or quarters for even cooking.
  2. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just shy of al dente (about 2 minutes less than package instructions). Reserve 1 cup of pasta water, then drain pasta.
  3. While pasta cooks, heat olive oil over medium heat in a skillet. Add finely chopped shallot and cook for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant, avoiding browning.
  4. Add morel mushrooms to the pan and sauté over medium-high heat until tender and starting to brown, about 6-8 minutes. Season lightly with salt and pepper.
  5. In a separate small saucepan or the same skillet after mushrooms are done, melt butter over medium heat. Stir frequently as it foams and turns a deep golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and stir in fresh thyme leaves immediately.
  6. Add drained pasta to the skillet with mushrooms. Pour the brown butter and thyme sauce over the pasta. Toss gently to coat evenly. Add reserved pasta water a little at a time if the pasta seems dry to reach a silky consistency.
  7. Stir in freshly grated Parmesan cheese and a splash of lemon juice. Adjust salt and pepper to taste. Toss once more and serve immediately while warm and fragrant.

Notes

Watch the brown butter closely to prevent burning; remove from heat as soon as it turns golden brown and smells nutty. Use reserved pasta water to loosen the sauce for a silky texture. For vegan options, substitute butter with vegan margarine or olive oil and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: morel mushroom pasta, brown butter pasta, thyme pasta, easy mushroom recipe, cozy dinner, quick pasta dish

Find it online: https://norasfoods.com/flavorful-morel-mushroom-pasta-recipe-best-easy-brown-butter-thyme-pasta/