Wild Leek and Morel Mushroom Pasta


  • 1/2 pound of fresh morel mushrooms
  • 6 wild leeks (bulb and greens)
  • 1 pint heavy whipping cream
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 1 pound linguini or pasta of choice


While pasta is boiling, cross-cut leek bulbs into rings and add to skillet with olive oil and begin to sauté on medium heat. Lightly dust clean and dry mushrooms with flour. When leeks begin to clarify and just start to brown, add the mushrooms and continue to sauté. Discard the narrow round stem between the white leek bulb and flat leaf and continue to cross cut the leek leaves into narrow strips. As the mushrooms begin to wilt and brown add remaining leek greens, reserving about 1/4 of it for garnish. Sautée for another minute or just until leek greens are wilted, then add the cream. Return to simmer on low for a few minutes and serve over pasta. Garnish with remaining leek greens.

Photo(s) by Brian Confer