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Alaska Morels in Pasta

Courtesy of Gary Koski - Anchorage, Alaska
Here in south central Alaska, I get tons of morels. I find them from the end of May thru the first part of July in most any area that has a large percentage of birch trees. Never anywhere near pockets of spruce trees. I have gotten as many as 200 in just a few hours of picking but usually stop after 70 or so. That's about all my dehydrator will hold. Most are of the honey colored and dark brown varieties and range in size from 1-1/2" to 4" tall.
I like to take the larger ones and slice them in half, dredge them in egg batter with a few dashes of salt and habenero powder. Coat them with flour and fry them in butter. The smaller ones go into a sauce for pasta as follows:
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • skillet
  • large pot or kettle (for pasta)


  • 2 doz morels sliced thinly (smaller morels)
  • 2 scallions sliced thinly
  • 2 leeks sliced thinly
  • ¾ cup champagne (use good - not cheap)
  • 2 tbsp sour cream
  • ½ cup whipping cream
  • 4-5 tbsp butter unsalted
  • 1 tsp fresh lemon basil chopped
  • pepper (to taste)
  • salt (to taste)
  • 1 lb Angle hair pasta


  • Saute leeks and scallions in butter till just transparent.
  • Add morels, salt and pepper and saute till liquids stop coming out.
  • Turn heat to high and add champagne being sure to scrape bottom of skillet.
  • Reduce heat to medium, and add the sour cream and whipping cream and cook till reduced slightly.
  • Add fresh lemon basil and continue to heat for 2 - 3 more minutes.
  • Pour directly over cooked Angel hair pasta!


Note: can be served with other types of pasta
Courtesy of Gary Koski – Anchorage, Alaska
Keyword morel and pasta, morel cream sauce, morels and cream, morels in cream