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Creamy Slow Cooker Morel Mushroom Pasta Recipe with Parmesan Crust

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A rich and creamy slow cooker pasta featuring earthy morel mushrooms and a golden Parmesan crust, perfect for cozy dinners and impressing guests with minimal effort.

Ingredients

Scale
  • 1 cup dried morel mushrooms or 2 cups fresh morel mushrooms (rehydrated if dried)
  • 12 oz (340 g) fettuccine or pappardelle pasta (use gluten-free if needed)
  • 1 ½ cups (360 ml) heavy cream
  • 1 cup (240 ml) chicken or vegetable broth
  • 3 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 1 cup (100 g) freshly grated Parmesan cheese (reserve ¼ cup for crust)
  • 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: ½ cup (120 ml) white wine for deglazing

Instructions

  1. If using dried morels, soak them in warm water for about 20 minutes until softened. Drain them, reserving the soaking liquid for later. If using fresh morels, clean them gently with a damp cloth to remove dirt.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add minced garlic and chopped shallots, cooking until fragrant and translucent (about 3 minutes). Be careful not to burn the garlic.
  3. Add morel mushrooms and sauté for 5-7 minutes until they release moisture and start to brown. If using white wine, splash it in now to deglaze the pan, scraping up browned bits.
  4. Transfer the sautéed mixture into the slow cooker. Add heavy cream, broth, thyme, salt, and pepper. Stir gently to combine.
  5. Break the pasta in half and nestle it into the slow cooker, ensuring it’s mostly submerged in the liquid. Pour reserved morel soaking liquid through a fine sieve into the slow cooker for extra flavor (skip if using fresh mushrooms).
  6. Cover and cook on low for 2-3 hours. Check pasta around 2 hours to prevent overcooking. It should be tender but still al dente. Stir gently every 45 minutes.
  7. About 15 minutes before serving, stir in remaining butter and ¾ cup of Parmesan cheese until melted and creamy. Adjust seasoning if needed.
  8. Transfer pasta to an oven-safe dish if slow cooker cannot broil. Sprinkle reserved ¼ cup Parmesan evenly on top. Broil for 3-5 minutes until golden and bubbly, watching closely to avoid burning.
  9. Garnish with fresh thyme leaves and a crack of black pepper. Serve hot.

Notes

Sautéing mushrooms and aromatics first boosts flavor significantly. Soak dried morels thoroughly and strain soaking liquid carefully to avoid grit. Check pasta at 2 hours to prevent mushiness. Broil Parmesan crust carefully to avoid burning. Use low heat on slow cooker for best results. If sauce is too thin, thicken with cornstarch slurry during last 15 minutes.

Nutrition

Keywords: morel mushroom pasta, creamy pasta, slow cooker pasta, Parmesan crust, mushroom recipe, easy pasta, comfort food

Find it online: https://fuzzyforker.com/creamy-slow-cooker-morel-mushroom-pasta-recipe-with-parmesan-crust-easy-and-perfect/