Fusilli with Morels

Fusilli with Morels

MORELS Morels have an earthy, nutty flavor and a meaty texture. They’re also packed with antioxidants, essential minerals, and vitamins and contain one of the highest amounts of Vitamin D among all edible mushrooms. You can substitute dried morels for fresh in this recipe, too. If so, use 4 ounces of dried morels, rehydrated. Save their soaking liquid, strain it and use it in the pasta sauce. Another good substitute for morels, in terms of earthy flavor and meaty texture, are shiitake mushrooms.
15 min
20 min


  • 12 oz/350g fusilli pasta gluten-free or regular
  • 1 tablespoon extra virgin Greek olive oil
  • 2 large shallots finely chopped (or 1 cup onion)
  • 1 clove garlic minced
  • 4 cups fresh morel mushrooms or substitute other mushrooms of your choice, rinsed and dried on a towel, long stems cut in half
  • 2 tablespoons dry marsala wine or sherry
  • Several sprigs fresh thyme or ½ teaspoon dried thyme
  • 2 teaspoons petimezi
  • ¾ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ to 1 cup vegetable or mushroom broth
  • ¼ cup unsweetened almond milk
  • 1 teaspoon cornstarch
  • 2 tablespoons grated parmigiana or romano or other sharp yellow sheep’s milk cheese


  1. Bring a large pot of salted water on to boil for the pasta. When boiling, add the pasta and cook for the time recommended on the package for al dente pasta.
  2. While the pasta is cooking, sauté the shallots and garlic in the olive oil until translucent, about 2 minutes. Add the whole morels and stems, marsala, thyme, petimezi, salt, and pepper. Bring to a boil, reduce heat to medium-high, and cook for 5 minutes, occasionally giving the mushrooms a gentle stir. (At this point, if using regular mushrooms, you may need to add up to a cup of broth – enough to almost cover the mushrooms while they are cooking.)
  3. In a small bowl or cup, stir together the almond milk, cornstarch, and Parmesan cheese. Stir into the bubbling mushrooms and cook for a few minutes, until thickened.
  4. Divide the pasta between plates and top each serving with a few spoonfuls of the morel sauce.

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