Pasta with Black Garlic Morels

My younger daughter asked me a while back if I’d ever used black garlic. I told her I hadn’t yet. I’m typically late jumping on the culinary trend bandwagon. And typically, I regret being stubborn. That ended up being the case with black garlic, which was supposedly introduced to the U.S. in 2008!

She also uses black garlic purée, mixing it with sautéed mushrooms to put on toast, which sounds wonderful. All of this is so new to me, and I am so excited to try both of these out.

I was also inspired by Molly’s recent post on her black garlic pasta, from her blog Vanilla Bean Cuisine. Obviously mushrooms and black garlic are a match made in heaven.

I ordered the black garlic that Chef Molly recommended, as well as a black garlic purée.

I tasted both, of course, and was blown away! Black garlic is sweet, and the purée is reminiscent of an earthy hoisin sauce.

Then I got a text from a friend (this was early in April) who had harvested morel mushrooms! And of all places, he found them in a forested area in Oklahoma. I had no idea they could grow in this state.

So this ended up being a very exciting challenge for me! The result will be a fabulous pasta with morels and black garlic in a creamy black garlic sauce, topped with an herbed marscapone.

Pasta with Morels, Pancetta, Black Garlic, in a Black Garlic Cream Sauce
Serves 4

8 ounces pappardelle
2 tablespoons oil
4 1/2 ounces diced pancetta
1 large shallot, sliced
12 ounces prepped fresh morels*
4 black garlic cloves, sliced
White pepper, or sub freshly ground black pepper
1/3 cup heavy cream
1 tablespoon black garlic purée
1 tablespoon butter
Chopped parsley
Dried herbs (I used thyme and oregano)

Prepare pasta according to the package. Drain. Toss in a little olive oil to stay moist.

In a large skillet, add the oil and sauté the pancetta over fairly high heat until browned. This will take 5 minutes.

Lower the heat to medium high and add the shallot and mushrooms. Push the mushrooms around gently as needed. They will give off a lot of mushroom water. Season with salt and white pepper.

Lower the heat and stir in the cream, black garlic purée, and black garlic slices. Stir gently.

Bring to a low simmer and stir in the butter. Remove from the heat. The sauce should not be thin.

Place the pappardelle on a serving dish. Place the mushroom mixture on the pasta.

If desired, add chopped parsley, dried oregano and thyme to marscapone and stir well.

Serve the pasta and sauce on 4 plates.

Add a dollop of the herbed marscapone alongside the pasta.

I almost ate this whole pasta dish in one sitting. It was so good. The pancetta was perfect with the morels, the black garlic slices were a sweet surprise, and I liked the salt and white pepper additions. The creamy black garlic sauce was outstanding, and I did enjoy my marscapone with the whole lot. The shallots were really not necessary. All in all, I hope next spring I can be gifted more morel mushrooms so I can create something different with them! Thank you Makena.

* My friend soaked the morel mushrooms in cold water to remove debris and possibly little bugs and worms. We picked out the best ones, which were the least mature; older mushrooms get soft and can disintegrate. I sliced the good ones in half lengthwise, and the remaining that were not in tact, I cut into quarters. All were dried on paper towels.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Travel Gourmet April 29, 2024 at 6:50 AM - Reply

    What a great dish. Sounds wonderful. You can buy black garlic quite easily in UK and I should buy it more often!

    • Chef Mimi April 29, 2024 at 7:02 AM - Reply

      Really? How nice! It is so unique! I was too slow to try it, but I’m glad I did!

  2. Gerlinde de Broekert April 29, 2024 at 7:51 AM - Reply

    I have never heard of black garlic. I’m tempted to order it because it sounds delicious. You were very lucky getting morels . They are such a treat.

    • Chef Mimi April 29, 2024 at 8:29 AM - Reply

      You really need to try it. I’ve heard about it for a while, but when my daughter recommended it I had to buy some. It’s really unique, in a wonderful way!

  3. Dorothy's New Vintage Kitchen April 29, 2024 at 9:12 AM - Reply

    This sounds like a lovely dish Mimi. Black garlic is easily found in our local farm stands and I’ve used it with mushrooms previously, a delicious combination. Our wild morels are in season right now, so maybe I’ll get lucky and score both and give this a try!

    • Chef Mimi May 1, 2024 at 8:29 AM - Reply

      Oh you’re so lucky! Thankfully my daughter highly recommended that I try it, and I’m so glad she did! It’s pretty wonderful, especially with the shrooms.

      • Dorothy's New Vintage Kitchen May 1, 2024 at 9:01 AM

        Yes, and it is hard to describe to anyone. You just have to taste it!

      • Chef Mimi May 1, 2024 at 6:07 PM

        Definitely. It’s so unexpected!

  4. Molly Pisula April 29, 2024 at 10:06 AM - Reply

    Ooh boy does this pasta with morels sound fabulous! So glad you decided to give black garlic a try, and thanks so much for the shoutout! :)

    • Chef Mimi May 1, 2024 at 8:30 AM - Reply

      Thanks, me too! Your pasta dish looked so good, but I didn’t know the flavor until I tried them. Amazing!

  5. Ronit Penso Tasty Eats April 29, 2024 at 3:18 PM - Reply

    This dish looks so delicious! I doubt I’ll be able to find fresh morels, so will use dried ones. I’ve used black garlic when the trend just started, enjoyed them, then forgot all about them. Thanks for the tasty reminder! :)

    • Chef Mimi May 1, 2024 at 8:31 AM - Reply

      It’s good you’re not stubborn about food trends! Oh well, better late than never!

  6. Charlie DeSando April 29, 2024 at 5:41 PM - Reply

    great recipe, nicely done

    • Chef Mimi May 1, 2024 at 8:31 AM - Reply

      Thanks, Charlie!

  7. sherry April 30, 2024 at 12:32 AM - Reply

    As there have been a few deaths recently due to foraged mushrooms, they tell us not to do it :) This sounds really flavoursome tho. I have checked out VB Cuisine’s blog; lots to discover there.

    • Chef Mimi May 1, 2024 at 8:32 AM - Reply

      Well, you’re not supposed to eat them uncooked, and supposedly cook them for at least ten minutes. Ignorance is bliss, because I didn’t know this beforehand!!!!

  8. Jeff the Chef April 30, 2024 at 9:27 AM - Reply

    l’ve never had black garlic, though I have heard of it. It sounds like some dangerous, forbidden magic. And I’ve never tried morels! Man, I am way behind the times!

    • Chef Mimi May 1, 2024 at 8:33 AM - Reply

      Nah, you’re not. You just, like me, don’t probably live in a forested area where various wild mushrooms grow! Do try the black garlic, though. It shouln’t even be called garlic.

  9. Ann Coleman April 30, 2024 at 1:34 PM - Reply

    I didn’t know there was such a thing as black garlic, but any dish with pasta, mushrooms and garlic has got to be good!

    • Chef Mimi May 1, 2024 at 8:33 AM - Reply

      Exactly! In my mind, it’s so different that it shouldn’t be called garlic.

  10. spicedblog May 1, 2024 at 6:43 AM - Reply

    Oh wow – this sounds fantastic! I bet the earthy flavor really shines through – and I bet I would clean my plate. :-) We came across a vendor selling black garlic at a farmer’s market back in New York. It turns out they used a slow cooker to make black garlic – I want to say it took like a month (or at least several weeks). I’ve always wanted to try that out, but I just haven’t gotten around to it yet.

    • Chef Mimi May 1, 2024 at 8:36 AM - Reply

      Interesting. To me, it shouldn’t be called garlic, cause if yo expect garlic, you’ll be surprised. It’s not garlic! (Of course it is, but wow, the flavor it out of this world.)

  11. beth May 3, 2024 at 4:11 AM - Reply

    this sounds amazing, I don’t that I’ve ever tasted anything with black garlic as an ingredient

    • Chef Mimi May 3, 2024 at 7:18 AM - Reply

      It’s so worth tasting. It’s basically not garlic – it’s its own food. And amazing!

  12. Frank Fariello May 3, 2024 at 7:40 AM - Reply

    I’ve been equal parts intrigued and wary of black garlic for some time now. Still haven’t given it a go. In part because I wasn’t quite sure how to use it. This sounds like a delicious way to get acquainted.

    • Chef Mimi May 4, 2024 at 9:10 AM - Reply

      I completely understand!!! Just don’t expect garlic. It’s a completely different animal. I love the earthy puree as well. When I smell it I think mushrooms, not garlic!!!

  13. Tandy | Lavender and Lime May 3, 2024 at 11:53 PM - Reply

    I’m not a fan of morels, but I love black garlic. And I’m going to make this with mushrooms I enjoy 😊

    • Chef Mimi May 4, 2024 at 9:11 AM - Reply

      Great idea!

  14. Karen May 4, 2024 at 3:55 PM - Reply

    It sounds like the food gods were smiling down on you to be gifted those wonderful morels. Your creation sounds delicious.

    • Chef Mimi May 5, 2024 at 11:39 AM - Reply

      That’s exactly what it felt like! Thank you.

  15. How lucky you are, morels, what a treat. And thank you for the recipe, I just purchased some black garlic as well. I am looking forward to hearing other ways you have used them.

  16. Ron Jardot May 6, 2024 at 8:55 PM - Reply

    Wow! This looks amazing! I’ll assume you bought the black garlic and the purée through Amazon?

    • Chef Mimi May 7, 2024 at 6:44 AM - Reply

      Of course! That’s where I get just about everything!

  17. Raymund May 7, 2024 at 8:54 PM - Reply

    Your pasta with black garlic morels sounds absolutely divine! I can almost taste the rich flavors of the pancetta, earthy morels, and the sweet surprise of the black garlic. It’s amazing how ingredients like black garlic can elevate a dish to new heights.

    • Chef Mimi May 8, 2024 at 6:43 AM - Reply

      You’re so right! I’m glad I finally tried it!

  18. […] Chef Mimi Blog wrote about black garlic and a delicious pasta recipe using it with morels. I have been meaning to […]

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