Bring a large pot of heavily salted water to a boil. Place the dried morel mushrooms in a bowl and submerge them in the hot water. Let soak for 30 minutes.

Measure and prep all ingredients (the cooking process moves quickly, so it’s really helpful to have everything ready).

Heat a 10”x2” saute pan over medium-high heat. Add enough olive oil to generously coat the bottom. Once hot, add the cremini and shiitake mushrooms. Saute until golden brown, about 6 minutes, stirring only occasionally. Season well with salt and black pepper.

Drain the morels (reserve the “mushroom broth”) and roughly chop them. Add them to the pan.

Reduce the heat to medium. Add the shallot and garlic. Cook for another minute or so. Add the butter and let it melt. Pour in the sherry wine, along with the bay leaf, oregano, and thyme. Bring the wine to a simmer and cook for a minute. Pour in the heavy cream and mushroom broth. Season well.

Bring the cream to a simmer. Whisk in the parmesan cheese until melted. Reduce the heat to medium-low and simmer the sauce for about 8 minutes, stirring often. At the same time, drop the pappardelle in the boiling water and cook for 1 minute less than the package’s instructions.

Meanwhile for the extra (optional) mushrooms, heat a 10” skillet over medium-high heat. Add enough olive oil to generously coat the bottom. Once hot, add the oyster mushrooms. Saute until golden brown, about 6 minutes, stirring only occasionally. Season well with salt and black pepper. Turn off the heat and add the butter and lemon juice.

Drain the pasta and add it to the sauce, along with the lemon juice. Stir for a minute or so to coat every strand of pasta. Plate the pasta with the extra (optional) mushrooms and plenty of sauce spooned over top.