Lemony Pasta with Morel Mushrooms and Peas

(from kintyre’s recipe box)

Source: Stir

Serves 3 people

Categories: entree, meatless, not tried


  • 1/2 pound morel mushrooms (or cremini or shitake mushrooms.)
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 pound (227 grams) dry linguine
  • 2 tablespoons unsalted butter
  • Sea salt flakes like Maldon, to taste
  • 1 cup (150 grams) fresh or frozen peas
  • 2 tablespoons fresh thyme, chopped
  • Zest from 1 lemon
  • 1/4 cup heavy cream
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper to taste
  • juice of half a lemon plus more to taste


  1. Fill large bowl with cool water and prepare the morels:

  2. Slice them in half length wise, swish them around in the water for a few seconds to loosen any grit, not too long; you want them to absorb as little water as possible – fish them out, pat them dry and lay them out in a single layer on a dry towel.

  3. (If you’re substituting creminin or shitakke mushrooms, skip the bowl of water and wipe them down with a damp paper towel instead.

  4. Then cut them into quarter inch slices.)

  5. Bring a large pot of water to a rolling boil and add the kosher salt. Add the linguine to the boiling water and give it a stir to keep the strands from sticking.

  6. Cook until just shy of al dente.

  7. (The pasta will finish cooking in a hot pan later on.)

  8. Drain the pasta and set aside.

  9. Meanwhile, melt the butter over medium high heat in a 12 inch pan.

  10. When the butter foams, add the morels taking care not to crowd them in the pan.

  11. If your pan is small, you may need to work in 2 batches.

  12. Saute the morels for 6 minutes, stirring occasionally.

  13. Sprinkle with a pinch or 2 of sea salt flakes and cook for another 1 to 2 minutes, until lightly browned, crisp around the edges, but still tender.

  14. Transfer them to a bowl and set aside.

  15. Turn the heat down to medium, add the peas to the pan and cook for 1 to 2 minutes (3 to 4 minutes if your peas are frozen), stirring once or twice.

  16. Return the mushrooms to the pan, stirring the thyme and lemon zest, and cook for 30 to 60 seconds.

  17. Add the boiled pasta and mix gently with the morels and peas, scraping up any brown bits from the bottom of the pan.

  18. Pour in the heavy cream, swirl it around the pan, and remove the pan from the heat.

  19. Add the olive oil, some sea salt flakes and freshly ground black pepper, to taste, and add lemon juice, and mix gently.

  20. Taste and add more lemon juice, if necessary.

  21. Serve immediately

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