If you're a regular reader you will notice it is fettucine that gets all the love lately, mainly because my love adores fettucine and we are lucky enough to have a local shop that makes organic fresh pasta that is only $6 a pound - it's ridiculously inexpensive and an easy dinner to make! Since we also live in a rainforest (Humboldt is home to the redwoods), mushrooms abound and lobster mushrooms are particularly tasty and abundant right now as we head into our rainy season.
While you can make this dish with cremini mushrooms, lobster or even chanterelles make this meal feel just a little more fancy, so make the effort and get the fun mushrooms if they are available!
Fettucine with Creamy Lobster Mushroom Sauce
(serves 2-3)
1/2 lb lobster mushrooms, chopped
1 shallot, minced
2 tablespoons olive oil
1 tablespoon marsala wine
1 cup cream
1 tablespoon parsley, minced
2/3 lb fettucine
pepper
salt
Heat a skillet over medium high heat. Add olive oil and swirl to coat and add shallot and cook 1 minute until they soften. Add mushrooms and toss to coat with the olive oil and cook until the mushrooms give up their juices and then begin to stick to the pan. Deglaze the pan with the marsala wine or any white wine, scraping up any mushroom bits that may be sticking to the pan. Add the cream, stir well, and turn the heat down to a simmer. Meanwhile cook pasta as directed. Drain and add mushroom sauce to the pasta, tossing well to coat. Add parsley, salt and pepper to taste. Garnish with grated parmesan or asiago cheese if desired.
Hugs!
Recipes currently inspiring me:
Spicy Ginger Basil Drumsticks at ECurry!
Cajun Sweet Potato Salad at Eats Well With Others
Zucchini Pizza Bites at Closet Cooking
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