Don’t wait – these won’t last long! The keep selling out
Fresh load arrived today!
And they are $21.99 for 8 oz.!
These wild, earthy delicacies are a favorite among chefs and food lovers alike – and for good reason. Their rich, nutty flavor and meaty texture make them perfect for pastas, risottos, sauces, or simply sautéed in butter. Wondering how to prepare them? Our favorite recipe is the old Morel Mushroom Pasta from Balaban's!
Whether you're a seasoned mushroom aficionado or curious to try them for the first time, supplies are limited, and morels have a very short season – so if you've been waiting all year, now’s the time to grab them.
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Another great recipe!!!
Pasta with Morel Mushrooms, Heirloom Tomatoes & Bufala Mozzarella
Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins
Ingredients:
Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins
Ingredients:
- 12 oz Bottega Ditalia pasta (e.g. spugnole or rustichelle would work best)*
- *1 cup fresh morel mushrooms, cleaned and halved
- 1½ cups chopped heirloom tomatoes, halved*
- 1 ball Salvatore Corso Bufala Mozzarella, torn into pieces*
- 2 tbsp Isigny de Mere Buerre Baratte (butter)*
- 2 tbsp extra virgin olive oil*
- 2 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- Sea salt & freshly ground black pepper, to taste*
- Zest of 1 lemon (optional)
- Fresh basil, for garnish
*Ingredients available at Olive Ovation/The Wine & Cheese Place Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
Sauté the morels:
In a large skillet, heat butter and olive oil over medium heat. Add sliced garlic and cook until fragrant, about 30 seconds. Add morel mushrooms and thyme. Cook for 5–7 minutes until tender and golden. Season with salt and pepper.
Add tomatoes:
Toss in the heirloom tomatoes and sauté for 2–3 minutes, just until they begin to soften and release their juices.
Combine:
Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together until well coated and glossy. Adjust seasoning and add lemon zest if using.
Finish with mozzarella:
Off the heat, gently fold in torn pieces of bufala mozzarella. Let the cheese melt slightly from the residual heat of the pasta, creating creamy pockets throughout.
Plate & garnish:
Divide into warm bowls, drizzle with olive oil, top with fresh basil, and a bit more cracked pepper. Serve immediately.Pairing Suggestion:
A white Burgundy like the 2022 Tramier et Fils Macon Villages would be divine here — both elevate the earthiness of the morels and the creaminess of the mozzarella.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
Sauté the morels:
In a large skillet, heat butter and olive oil over medium heat. Add sliced garlic and cook until fragrant, about 30 seconds. Add morel mushrooms and thyme. Cook for 5–7 minutes until tender and golden. Season with salt and pepper.
Add tomatoes:
Toss in the heirloom tomatoes and sauté for 2–3 minutes, just until they begin to soften and release their juices.
Combine:
Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together until well coated and glossy. Adjust seasoning and add lemon zest if using.
Finish with mozzarella:
Off the heat, gently fold in torn pieces of bufala mozzarella. Let the cheese melt slightly from the residual heat of the pasta, creating creamy pockets throughout.
Plate & garnish:
Divide into warm bowls, drizzle with olive oil, top with fresh basil, and a bit more cracked pepper. Serve immediately.Pairing Suggestion:
A white Burgundy like the 2022 Tramier et Fils Macon Villages would be divine here — both elevate the earthiness of the morels and the creaminess of the mozzarella.
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