Complex flavours come out in this simple creamy pasta dish. Lobster Mushroom Pasta is filled with umami, not seafood.
Pasta is a great meal. It's super filling and perfect for large families. Add a fresh Caesar Salad and a loaf of French Bread (or garlic bread) and you'll be all set!
Lobster mushrooms definitely have a hint of the sea to them. Nope, this isn't lobster pasta as in the crustacean. It's "lobster mushrooms" that are huge and beautifully coloured like their namesake. A quick and easy cream sauce helps incorporate them into the pasta.
Key Ingredients
Mushrooms - Either fresh or dried will work here.
Pasta - I think fresh pasta really makes this dish. Whether that means homemade noodles or refrigerated from the store, I think you'll agree that the flavour is unmatched.
Cream - A touch of heavy cream makes this sauce have the perfect mouthfeel.
Cheese - Hard cheese such as Parmesan adds the right touch, almost like an Alfredo sauce.
How to Make Creamy Mushroom Pasta
***See recipe card below for precise measurements and instructions.***
Step 1: Boil pasta according to package directions.
Step 2: Drain and toss with olive oil.
Step 3: If using dried mushrooms, soak overnight.
Step 4: Drain well or wash fresh mushrooms.
Step 5: Chop into hearty bites.
Step 6: Sauté mushrooms with garlic until golden.
Step 7: Add remaining sauce ingredients.
Step 8: Stir over low heat to melt. Toss with pasta.
FAQs
These intriguing guys are actually a parasite that grows on mushrooms, which is super fascinating to me. They are easy to identify when foraging, but as always, I recommend foraging only if you are confident in what grows in your area!
It's of course not required, but I think it makes the dish. It just has such a great, pillowy texture compared to dried pasta. And no, this doesn't mean you need to make it from scratch. You can pick up fresh refrigerated pasta at the store as well. The bonus is the cook time is super fast so it can cook while you simmer the sauce.
Photos by Dante from Shire by the Sea
More Pasta Recipes
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Lobster Mushroom Pasta
Ingredients
- 400 - 500 grams fresh lobster mushrooms or dried
- 750 - 800 grams fresh fettuccine
- 1 cup heavy cream
- ½ cup hard cheese like Parmesan
- ¼ cup butter
- 3 - 4 cloves garlic
- ¼ cup olive oil
- ½ tablespoon fresh cracked black pepper
- Salt to taste
- Parsley for garnish optional
Instructions
- Make sure your lobster mushrooms are clean, and not wormy and brittle before you even think about starting this recipe, as sometimes the outward appearance of a lobster mushroom can be deceiving. If you are using dried mushrooms, soak in milk or water in the fridge overnight.
- Cut mushrooms into small ¼-1/2-inch pieces.
- Peel and finely mince garlic.
- Melt butter in frying pan on medium heat. Add mushrooms and garlic, stirring for 10 minutes or so until golden brown. Salt to taste. Add pepper.
- Grate cheese and add to sautéed mushrooms.
- Add cream and continue to stir mushroom sauce on low heat.
- While mushrooms cook, boil water for pasta. Cook according to package directions.
- Drain pasta and add to a large bowl. Toss with ¼ cup olive oil.
- Toss with sauce either in the serving bowl or add sauce to plates.
Notes
- Try any type of hearty mushrooms in a dish such as this.
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