Skip to main content

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Sign up for the Wild Surroundings newsletter: HERE

Tagliatelle with Creamed Morels

Tagliatelle with Creamed Morels


14 oz morel mushrooms 4 Tbsp butter

1⁄2 cup chopped shallots 2 tsp fresh thyme

1 scant cup dry white wine

1 lb. fresh tagliatelle pasta

11⁄3 cup heavy cream

1 to 2 Tbsp freshly chopped parsley Salt and pepper



Clean mushrooms thoroughly by splitting them in half then soaking them in salted water for 20 mins. (5 cups warm water, 2 Tbsp salt). Rinse then pat dry.

Melt butter in a heavy bottom pan and sauté the mushrooms over medium heat until liquids have evaporated. Add shallots, thyme, salt and pepper and sauté for a few minutes.

Add the wine and simmer until the liquids have reduced by two-thirds.

Pour in the heavy cream and bring to a boil. Reduce heat to keep warm until pasta is ready.

Meanwhile, bring a large pot of salted water to a boil and add the tagliatelle. Once the water has returned to a boil, cook for one minute until al dente.

Drain the pasta and add to the creamed mushroom mixture stirring to coat. Adjust seasonings and sprinkle with parsley.


Wild Morels

Continue reading

Wild Pip Morel

Stuffed Morel Appetizer

Tommy and Chaga with Wild Ramps

Morel, Asparagus and Pea Risotto

Summer Time Bullet Points  To Help You Be Ready For This Fall

Summer Time Bullet Points To Help You Be Ready For This Fall