Linguine with morel mushrooms, garlic, and sage from Mustards Grill Napa Valley Cookbook (page 125) by Cindy Pawlcyn and Brigid Callinan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crystal_gv0ewa on January 28, 2026

    Very delicious but for scarcity and cost of morels would choose to make something that lets them shine a bit more as the pasta and sage mute their wonderful flavors.

  • stockholm28 on June 02, 2024

    Delicious and very rich. It is a good thing I can only find fresh morels about once per year.

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