Experience the delightful flavors of Italian cuisine with our Linguine with Morel Mushrooms and Parmesan recipe. This savory pasta dish combines the earthy richness of morel mushrooms with the creamy goodness of Parmesan, making it a perfect choice for both gourmet dinners and quick weeknight meals.
Ingredients
Scale:
1 pound homemade linguine or store-bought linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 shallot, finely chopped
8 ounces fresh morel mushrooms, cleaned and sliced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme leaves
Fresh parsley, chopped, for garnish
Additional Parmesan cheese, for serving
A sprinkle of lemon zest for a fresh finish
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the linguine and set aside.
In a large skillet over medium heat, add olive oil. Sauté the garlic and shallot for about 2-3 minutes, or until the shallots are translucent and the garlic is fragrant.
Add the morel mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown.
Stir in the white wine and allow it to simmer for 2 minutes, letting the alcohol evaporate.
Reduce the heat to low, add the butter, heavy cream, and about half of the grated Parmesan. Stir until the cheese is melted and the sauce is creamy. Season with salt, pepper, and fresh thyme leaves.
Return the cooked linguine to the skillet. Use tongs to toss the pasta with the sauce, ensuring each strand is coated. If needed, add reserved pasta water gradually to achieve your desired sauce consistency.
Once well combined and heated through, serve the pasta immediately, garnished with fresh parsley and extra Parmesan cheese.
