Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

Featured in our 2018 Easter Guide

Servings: 4 to 6

Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.


  • 2 oz. (4 Tbs.) unsalted butter
  • 2 Tbs. Champagne vinegar
  • 2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving
  • Kosher salt
  • 12 oz. bucatini or similar pasta
  • 3 Tbs. olive oil
  • 1/2 cup chopped shallots
  • 8 oz. fresh morels, cut into bite-size pieces, small mushrooms left whole (about 4 cups)
  • 8 oz. fresh chanterelles, cut into bite-size pieces, small mushrooms left whole (about 4 cups)
  • 1-1/2 cups fresh or frozen peas, thawed
  • 1/4 cup finely chopped garlic
  • 8 oz. mascarpone, at room temperature
  • 2 Tbs. chopped fresh tarragon
  • Freshly ground black pepper
  • 1 oz. pea shoots
  • Parmigiano-Reggiano or Grana Padano, for serving


  • In a medium saucepan, melt the butter over medium-low heat until the milk solids are deep golden brown and the butter has a nutty aroma, about 4 minutes. Whisk in the vinegar and 1 Tbs. of the lemon juice, and set aside. meanwhile, bring a large pot of well-salted water to a boil. cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot and toss with the brown-butter mixture.
  • In a large straight-sided skillet, heat the oil over medium-high heat until shimmering. Add the shallots and cook until golden brown in spots, 1 to 2 minutes. Add the mushrooms and cook, stirring frequently, until golden brown and crisp in spots, about 5 minutes. Add the peas and cook, 1 minute, and then add the garlic and cook, about 15 seconds.
  • Transfer the pasta to the skillet, and toss with the mushroom mixture. Add the mascarpone, 1/2 cup cooking water, 2 Tbs. of the lemon juice, the tarragon, 2 tsp. of the lemon zest, 1-1/2 tsp. salt, and 1 tsp. pepper, and toss until the cheese melts and the sauce is creamy. Add cooking water as needed.
  • Divide the pasta among four plates. Top with the pea shoots. Serve with lemon wedges, and pass the Parmigiano-Reggiano.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks