Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Morel Cacio e Pepe


basket of Morel mushrooms 

Submitted by Brynn L. Gibson

This recipe would be a great way to incorporate almost any mushroom, i.e. Chanterelles and Hen of the Woods.



  1. Bring a pot of lightly salted water to a boil. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the pasta and remaining 3 tablespoons of butter to the skillet.
  2. When melted, add the garlic and coarsely chopped morels. Sauté until morels are tender but before garlic burns. Add 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 Tbsp. butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired.


Find More Recipes


  • kosher salt
  • 1 lb fettuccine (or spaghetti)
  • 6 tablespoons butter
  • ½ lb fresh morels (or as many as you like)
  • 2 cloves garlic, grated
  • freshly cracked black pepper
  • 1 1/2 cups grated parmesan or pecorino, plus more for serving
  • fresh parsley, for serving

Serving Suggestions

Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.