Pasta With Morels And Peas Recipe

By Mushrooms, RECIPES

We’re ready to ring in spring’s fresh peas and morels the best way there is: with a big bowl of pasta. Enjoy this tasteful recipe!


  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • ½ pound morels, cleaned with a brush or cloth
  • 2 cups heavy cream
  • 2 tablespoons tarragon, minced
  • Splash of Marsala wine
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 1 pound garganelli, fresh or dried (or sub penne)
  • 6 ounces freshly shelled or frozen peas
  • Pea tendrils, for garnish (optional)


In a medium saucepan over medium-low heat, melt the butter. Add the shallots and garlic, and cook until fragrant, 5 to 10 minutes.

Raise the heat and add the morels, stirring frequently. Cook for 3 to 5 minutes.

Add the cream and lower the heat so that the cream bubbles as it reduces. Cook for 10 to 15 minutes, until the cream has reduced by about half. Add the tarragon and Marsala wine, then season with the lemon juice, salt and pepper.

Meanwhile, bring 2 separate pots of water to a boil. In one, add the pasta. In the other, blanch the peas for 30 seconds to 1 minute, just until they lose their raw bite.

When the pasta is al dente (8 to 10 minutes), drain it and reserve the pasta water. Add the pasta to the pan with the morel sauce and toss until combined, adding reserved pasta water as necessary.

Add the peas, top with the pea tendrils if using and serve immediately.



pasta mushrooms recipe

Creamy Pasta with Crispy Mushrooms Recipe

By Mushrooms, RECIPES

Supermarkets would have you believe it’s always mushroom season. It is—for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers’ market. Whichever one you pick, all they’ll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.


  • 4 Tbsp. extra-virgin olive oil
  • 1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
  • Kosher salt
  • 2 medium shallots, finely chopped
  • 1 lb. spaghetti or bucatini
  • ½ cup heavy cream
  • ⅓ cup finely chopped parsley
  • Zest and juice of ½ lemon
  • 2 Tbsp. unsalted butter, cut into pieces
  • ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
  • Freshly ground black pepper


Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with more Parmesa


Morels Salad Recipe

By Mushrooms, RECIPES

Morels are spring mushrooms. They pop as early as January or February and Greece has an excellent early season.

Morels need high temperatures somewhere around 60 degrees, and lows somewhere around 40 degrees to pop. They tend to hang around trees, but a flush can spread from a particular tree for a long way. Where we hunt them, morels like to live with a pretty orange cup fungus; it’s some species of peziza.

This is a satisfying easy salad to make that celebrates the best of spring’s bounty. It’s also eminently interchangeable with other ingredients. If you can find fiddleheads at the market, you can buy them online, or just substitute asparagus tips. Can’t find miner’s lettuce? Use baby spinach. Farro baffling you? (It’s a kind of ancient wheat) Use barley. At a loss for finding ramps? Use the white part of spring onions. If you do use spring onions, dunk them in some nice vinegar for an hour or so to get some acidity going. The pickled ramps provide the only acidity in this dish, so it’s important.


Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins


  • 4-6 ounces fresh morel mushrooms
  • 8 ounces fiddleheads or asparagus tips
  • Salt
  • 1 cup farro or barley
  • 1 quart vegetable broth
  • 4 tablespoons olive oil, divided
  • 1 cup peas
  • 2 tablespoons minced green garlic, or 1 large clove of regular garlic
  • 1/2 cup pickled ramp bulbs, or the white parts of spring onions
  • 1 cup miner’s lettuce, or baby spinach


  • Slice the morels in half lengthwise and drop them into a bowl of cool water. Swish them around a little, then let them float while the debris trapped in them sinks. Some debris will also float, however, so carefully pick out the mushrooms and put them on a tea towel to dry.
  • Bring a pot of water to a boil and add enough salt to make it taste like the sea. Clean your fiddleheads and boil them 5 minutes, then drop them into a bowl of clean ice water. Once they are cool, move them to the tea towel next to the morels to dry. Don’t mix them because you will cook each ingredient separately.
  • Bring the broth to a boil and add the farro. Add salt to taste and simmer this gently — you want the broth to just barely be bubbling — until the farro is tender. Drain the farro and put it into a large bowl with the peas, which will cook with the residual heat of the grain. Mix in 2 tablespoons of olive oil.
  • Heat a large saute pan over high heat for 2 minutes. Add the morels and shake the pan so they don’t all stick immediately. Shaking the pan, let the morels sizzle and give up their water, about 2 minutes. Add the remaining olive oil and toss to combine. Saute the morels for 2 minutes. Add the fiddleheads and sprinkle salt over everything in the pan. Saute 2 more minutes.
  • Add the morels and fiddleheads to the bowl with the farro, then add the pickled ramps and green garlic. Stir in the miner’s lettuce or baby spinach. Serve hot or at room temperature.


Do your best to find the morels. They are wonderful, and worth it for a special dish like this. If you absolutely cannot find them, use another nice mushroom from the market; my second choice would be oyster mushrooms. Try to avoid the white buttons for this recipe, though.


Calories: 383kcal | Carbohydrates: 55g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 966mg | Potassium: 613mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3724IU | Vitamin C: 34mg | Calcium: 75mg | Iron: 7mg
Chanterelle Soup Recipe

Chanterelle Soup Recipe

By Mushrooms, RECIPES

If Porcini are the kings of the mushroom world, chanterelles are its queen.

There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones. Golden chanterelles are the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here they don’t really pop until October, although you can go up to Humboldt and dodge the pot farmers for them in September.

Golden chanterelles are far less meaty and are more delicate than porcini, or really most any other common edible mushroom. Chanterelles taste floral and smell fruity, although I could not quite pick up the apricot notes many say golden chanterelles possess.

To me, chanterelles are less of a beef-venison-duck mushroom than a wild boar-pheasant-fish mushroom. Think white wine instead of red.

When cooking with mushrooms in general — and golden chanterelles in specific — lean towards butter as a cooking medium. Mushrooms enjoy a bath in butter far more than they do a dip in any other sort of fat or oil. I defy you to not swoon when you smell chanterelles, garlic and bacon sizzling in a pan of hot butter.

Butter is nice, but butter and cream are better.

Chanterelle Soup Recipe

Photo by Hank Shaw

But this ain’t your mama’s cream of mushroom soup, folks. No packets here, no cans, either. This is the real deal. Remember how the wicked chef in the movie “Ratatouille”  rolled his eyes back in his head when he tasted Remy’s soup? This is that kind of soup. And this is about as classic French as it gets.

This is, dear readers, the Sexiest Soup in the World: Escoffier’s Cream of Chanterelle Soup.

The flavor hammers you with chanterelle’s beguiling flavor, backed with a whiff of saffron, the creamy mouthfeel of a classic veloute (stock whisked with a blond roux), and a slightly slutty wink from the dash of Armagnac I put in, all given added heft from a liaison of cream and egg yolks.

Veloute (vel-oo-TAY), is easy. It’s a mixture of hot stock and a roux made from equal parts flour and butter. You must whisk in the stock to get the mixture to set correctly, which, when it does, makes a broth that looks like liquid satin.

Liaison is a bit harder, but only a bit. It is an ancient method of thickening a soup, by adding a mixture of beaten egg yolks and cream (the Greeks make avgolemono by adding a mixture of egg yolks and lemon). The trick is to temper your eggs so they do not scramble, then never letting the soup boil after the liaison is added.

The result? Not just any old chanterelle soup. This is sex in a bowl.

Prep Time 20 mins 
Cook Time 45 mins 
Total Time 1 hr 5 mins



  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour


  • 1 pound fresh mushrooms, ideally chanterelles
  • 2 shallots, minced
  • 4 tablespoons unsalted butter
  • 3 egg yolks
  • 1/2 cup cream
  • 1 shot glass brandy
  • 1/4 teaspoon saffron
  • Salt to taste


  • Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.
  • While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
  • Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
  • When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
  • Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
  • To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.


If you can’t find chanterelles, other shrooms I’d suggest would be, in order: porcini, morels, cremini, button. If you make this with another kind of mushroom and like it, definitely leave me a comment so I can give it a whirl.


Calories: 333kcal | Carbohydrates: 15g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 362mg | Potassium: 545mg | Fiber: 1g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 2.7mg | Calcium: 39mg | Iron: 1.4mg


Grilled Porcini Recipe

Grilled Porcini Recipe

By Mushrooms, RECIPES

Grilled mushrooms are a rare treat. Sure, store-bought portobellos are common enough, and they work fine, but when you get your hands on a nicer mushroom, like porcini, now that’s something special.

Whatever mushroom you grill, you need it to be very firm for this to work right. King trumpet mushrooms work well, as do lobster mushrooms, really big chanterelles, other boletes, the caps of big agaricus like the Prince, or maybe a really large hedgehog. Cross sections of hen of the woods grill well, too.

Roaring high heat is the key. I get my grill up to 500°F. You could roast them in an oven at that temperature, too. Lay the mushrooms down on the cut side and don’t move them for a long while — you want those pretty grill marks. And only cook on one side, with the grill cover down. They’ll cook through, don’t worry.

Grilled Porcini Recipe

Photo by Holly A. Heyser

I know this plate looks baroque, but it’s not. I grilled some wild onions I found alongside the porcini, added a little lemon zest and fresh oregano from the garden, and dotted the plate with preserved garlic.

It’s not important to exactly replicate this dish. What’s important is to have a few things on the plate that go well with grilled mushrooms: Onions, garlic, a little lemon, something herby.

The net effect is a vegetarian’s fantasy, so good even the committed carnivore won’t care or even really notice.

Porcini, when grill-roasted like this, take on a dense, meaty texture. They smell of the forest and of that musky warmth that attracts most mammals. And they taste savory, are tender in the center yet crispy on the edges, juicy and just faintly sweet. They taste like the best mushroom you’ve ever eaten. Because they are.


  • 1 pound mushrooms
  • 3 tablespoons extra virgin olive oil
  • Salt, finely ground
  • Juice and zest of a lemon
  • 1 teaspoon dried oregano
  • Black pepper to taste


  • Get your grill hot, and make sure the grill grates are clean.
  • Make sure the mushrooms are clean by wiping them with a damp paper towel and/or trimming dirty parts with a knife. You are looking for largish pieces that can stand up to the grill, so anything about 1/4 inch to 1/2 inch is good. I mostly prefer thick slices of porcini, or portobello caps.
  • Toss the mushrooms in oil and salt them well. Lay them cut side down on the grill and let them sear until you get good grill marks, typically about 3 to 5 minutes. Turn them over and give the mushrooms another 2 to 3 minutes. You want browning, but not dried out mushrooms.
  • Move the mushrooms to a bowl and toss with a bit more olive oil, crumbled oregano leaves, lemon zest and juice, and some black pepper.


Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg