Easy, quick, delicious! These pasta will allow you to fully appreciate the taste of both the mushrooms you just harvested and creamy pasta!
Lobster Mushroom with Traditional Fettucini Alfredo
Course: MainCuisine: ItalianDifficulty: Easy4
servings5
minutes20
minutes25
minutesIngredients
450 g of fettucini
5 tbsp of butter
3 garlic cloves, minced
450 g of wild mushrooms, chopped in 1/4” to 1/2” cubes (I used lobster mushrooms)
1/4 tsp of salt
1 cup of parmesan cheese, grated
Salt to taste
Directions
- Bring a large pot of water to a boil. Add 2 tbsp of salt and the fettucini. Cook the pasta until 2 minutes before al dente (2 minutes less than indicated on the package). Reserve a mug full of pasta water and strain the pasta.
- While the water is coming to temperature, heat a large deep skillet under medium heat. When hot, melt the butter and the garlic. Cook until the garlic is fragrant and add the mushrooms. Cook the mushrooms to sweat them and until they are lightly colored, 5-6 minutes. Remove mushrooms from skillet and reserve.
- Return the skillet on the element. At the moment the fettucini are ready, melt 3 tbsp of butter in the skillet. Add the fettucini, about 1/2 cup of pasta water and the parmesan. Mix the pasta continually until the cheese is melted and the sauce is creamy, 2 minutes. Add more pasta water if the sauce is getting too thick. Salt to taste
- The pasta are now ready! Serve topped with the cooked mushrooms. Optionally, top with grated parmesan and/or freshly ground black pepper.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, to name a few.
- The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon have great ones!).
- Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, chanterelles, morels, boletes, to name a few.
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