One Pot Pasta with Morel Mushrooms in vita clay instant crock pot slow multi cooker

One Pot Pasta with Morel Mushrooms in vita clay instant crock pot slow multi cooker


  • 12 oz. penne pasta¬†gluten-free or regular
  • 1¬†tablespoon¬†butter
  • 2¬†large shallots, finely chopped¬†or 1 cup onion
  • 1¬†clove¬†garlic, minced
  • 6¬†cups¬†(500gms fresh) morel mushrooms (or substitute other mushrooms of your choice), rinsed and dried on a towel, long stems cut in half
  • 2¬†tablespoons¬†dry marsala wine or sherry
  • several sprigs fresh thyme¬†or ¬Ĺ teaspoon dried thyme
  • 2¬†teaspoons¬†Worcestershire sauce¬†gluten-free if necessary
  • ¬ĺ¬†teaspoon¬†salt
  • ¬ľ¬†teaspoon¬†pepper
  • ¬ľ¬†cup¬†(60ml) heavy cream/whipping cream
  • 1¬†teaspoon¬†cornstarch
  • 2¬†tablespoons¬†Parmesan cheese
  • a drizzle of truffle oil - optional


  1. Fill 1/2 of a pot of salted water in your vitaclay clay pot. Add the pasta and set on stew to cook for 30 minutes to cook until al dente.
  2. While the pasta is cooking, sauté the shallots and garlic in the butter until translucent, about 2 minutes. Add the whole morels and stems, marsala, thyme, Worcestershire sauce, salt, and pepper. Bring to a boil, reduce heat to medium-high, and cook for 5 minutes, occasionally giving the mushrooms a gentle stir. (At this point, if using regular mushrooms, you may need to add up to a cup of broth - enough to almost cover the mushrooms while they are cooking.)
  3. In a small bowl or cup, stir together the whipping cream, cornstarch, and Parmesan cheese. Stir into the bubbling mushrooms and cook for one more minute.
  4. Divide the pasta between plates and top each serving with a few spoonfuls of the morels in cream sauce. Drizzle each plateful with a bit of truffle oil, if desired.
  5. Serves 4 as a main course, or 6 as an appetizer course.


Recipe ingredient courtesy of We modified to cook in vitaclay.

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