Equipment:

• Large Pot (for boiling pasta)
• Large Skillet or Frying Pan
• Knife
• Cutting Board
• Wooden Spoon or Tongs

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions. Reserve 1 cup of pasta water before draining.
2. Sauté Aromatics:
   In a large skillet, heat butter and olive oil over medium heat. Add shallots and garlic. Sauté for 2–3 minutes until softened and fragrant.
3. Cook Morels:
   Add the sliced morel mushrooms to the pan and sauté for 5–6 minutes until browned and tender. If using rehydrated morels, add a little of the soaking liquid for extra flavor.
4. Deglaze with Wine:
   Pour in the white wine, stirring to deglaze the pan. Let the wine cook off for 3–5 minutes.
5. Create Cream Sauce:
   Add heavy cream to the skillet and stir to combine. Season with salt, pepper, and fresh thyme. Let the sauce simmer for 5 minutes until it thickens slightly.
6. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet with the cream sauce. Toss well to combine, adding reserved pasta water to adjust the sauce's consistency if needed.
7. Garnish and Serve:
   Sprinkle grated Parmesan cheese over the top and garnish with fresh parsley before serving.

Nutrition (per serving):

• Calories: 400 kcal
• Carbs: 50g
• Protein: 15g
• Fat: 18g
• Fiber: 2g
• Sodium: 550mg

Recipe Notes:

• For a lighter version, you can substitute heavy cream with half-and-half or a plant-based cream alternative.
• If morel mushrooms are unavailable, you can use other wild mushrooms like chanterelles or porcini.
• Feel free to add more herbs or adjust the seasoning based on your personal taste preferences