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Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

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

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 70
  • Sodium (mg): 520
  • Carbohydrates (g): 58
  • Fiber (g): 7
  • Sugar (g): 4
  • Protein (g): 15


  • 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

Reviews (5 reviews)

  • Audrey1951 | 10/27/2019

    I made a couple modifications due to convenience and personal preference, but otherwise followed the recipe. I used white wine vinegar as I couldn't find the champagne vinegar and brown mushrooms instead of the wild mushrooms.This is a light lemony creamy sauce with a hint of tarragon. If you prefer more tarragon flavour then you should increase it, as it's quite subdued. Be sure to keep approx 2 cups of pasta water as you will need it to thin out the sauce especially if you have leftovers and are reheating it the next day. I sautéed chicken breast, then cut on the diagonal and served on top of the pasta. This is definitely a keeper!

  • bubbieshark | 05/20/2019

    I was sorting my recipes and wanted to prepare this for a dinner with vegetarian friends. Where does one find fresh morels and chanterelles? Surely you are not publishing a recipe with an ingredient that costs over $400 a lb! I cut back to only a half ounce each of dried mushrooms and substituted fresh crimini and shiitakes for the remainder. I was disappointed that I was unable to find the needed ingredients at a reasonable cost in either New York or Seattle!

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