Tagliatelle with Morels in Cream Sauce

A mind melting delicious plate of tagliatelle and morels in a white wine + cream sauce needed no fancy garnish or embellishment. As the morel season in the northeast winds down, this was pure magic on a plate. If morels are not readily available or in season, any fresh wild mushroom would work nicely. Video of the whole process below.

Morel Cream Sauce

Ingredients

Fresh morel mushrooms

2 -3 finely diced ramp leaves (or cloves of garlic)

1 cup of heavy cream

1/4 cup white wine

Salt and pepper

1/2 stick of butter

1/4 cup freshly grated parmesan (plus more for finishing)

Instructions

1. Clean and slice the morels into pinky sized pieces.

2. Bring a skillet to medium heat and melt the butter.

3. Sauté the mushrooms for a few minutes and add the diced ramp leaves. Sauté for another minute.

4. Add the wine and bring up to a simmer so it starts to render down.

5. Continue stirring the mushrooms and slowly add in the heavy cream. Continue stirring and bring back to a simmer.

6. Simmer for another 5 minutes or so, and add more cream (or water) to adjust if necessary.

7. Add the freshly grated parmesan cheese and continue stirring. The sauce should be thickening, creamy, and will start to smell incredible. Season with salt and black pepper after tasting. The parmesan cheese is already quite salty and you don’t want to over salt.

8. The mushrooms should be tender, and completely cooked down. The total time should take about 20 minutes.

9. Transfer your cooked pasta directly into the pan with the cream sauce. Using tongs, roll the pasta around so the sauce complete coats all of the noodles.

10. Garnish each plate with some more freshly ground black pepper and parmesan cheese.

Freshly made tagliatelle is an excellent pair for the cream sauce.