- 4 oz Morel Mushrooms
- 4 tbs Butter
- 1 tsp Thyme Fresh if possible, Oregano is a good substitute
- 1/2 Shallot
- 1 Clove Garlic
- 8 oz Pasta
- Salt to taste, and add to boiling pasta
Soak your morels in heavily salted water for 20 minutes, rinse until the water is clear, then gently pat dry
While your morels are soaking, crush and mince your garlic, mince your shallot
Slice large morels in half so they are bite sized
On medium heat add olive oil, garlic, shallots, and morels, then sauté for 5-7 minutes to create your sauce
Cook pasta until al dente in salted water
Add about 2 tbs of the salted pasta water to the cooked garlic and morels
Toss the sauce with the drained cooked pasta
Garnish*
Optional Garnishes:
- Grated plant-based parmesan cheese
- A sprinkle of Nutrional Yeast Flakes for a hint of cheesiness
- Edible Flowers like Snapdragons, Nasturtiums, Honey Suckle, ect
- Chopped fresh Oregano
Calories: 432kcal | Carbohydrates: 60g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 133mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 6mg