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Herbie’s Morel Pasta

  • Updated
Herbie’s Morel Pasta

Morels stand out even when served with other strong flavors. This Port-cream sauce is sweet and rich, yet the morel flavor rises to the top.

Serves | 3 |

Sautéed Morels

  • 1 lb morel mushrooms, rinsed clean
  • water, salted
  • butter
  • salt and freshly ground black pepper

Port-Cream Sauce

  • 750 ml Port wine
  • 5 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 quarts heavy whipping cream
  • ½ cup slurry of cornstarch and water
  • salt and freshly ground black pepper 


  • 1 lb linguine, cooked
  • Port-Cream Sauce 
  • Sautéed Morels
  • Gruyère cheese, shaved
  • fresh tarragon

| Preparation – Sautéed Morels | Cut morels in half and soak in salted water by submerging 2 to 3 times, in a fresh bowl of salted water each time. In a skillet over medium heat, sauté morels in butter and season with salt and pepper. Set aside.

| Preparation – Port-Cream Sauce | In a sauté pan over medium heat, reduce Port wine with shallots and garlic down by 2/3. Add heavy whipping cream and bring to boil. Thicken with slurry. Season with salt and pepper.

| Preparation – Pasta | Toss linguine with Port-cream sauce and top pasta with sautéed morels, shaved Gruyère cheese and fresh tarragon.

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