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Lobster Mushroom Pasta Recipe

Lobster Mushroom Pasta is a rich, flavorful dish made with meaty lobster mushrooms, pasta, garlic, and a creamy or buttery sauce. This recipe brings a luxurious seafood-like taste without actual seafood, thanks to the unique flavor of lobster mushrooms. It’s perfect for weeknight dinners or special occasions. The mushrooms are sautéed with garlic and herbs, then combined with pasta and sauce for a comforting, elegant meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • ~1 lb 450 g fresh lobster mushrooms (or ½–¾ lb dried, rehydrated)
  • 8 oz 225 g pasta of choice (fettuccine, linguine, spaghetti)
  • 2 tbsp butter
  • 2 tbsp extra‑virgin olive oil
  • 3 cloves garlic minced
  • ¼ cup dry white wine optional
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt to taste
  • Freshly ground black pepper
  • Chopped fresh parsley or thyme for garnish

Equipment

  • Large pot for boiling pasta
  • Large sauté pan or skillet
  • Chef’s knife & cutting board
  • Strainer or colander
  • Wooden spoon or tongs
  • Measuring cups & spoon

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Reserve about ½ cup pasta cooking water before draining.
Clean and slice mushrooms
  1. Brush or rinse lobster mushrooms to remove debris. Slice them into bite‑sized chunks, about ¼ inch thick.
Sauté mushrooms & garlic
  1. Heat butter and olive oil in a large skillet over medium heat. Once melted, add the mushrooms. Cook 3–5 minutes until they start browning and release moisture. Add garlic, stirring about 30 seconds until fragrant.
Deglaze and simmer
  1. If using, pour in white wine and let it reduce for about 1 minute. Season lightly with salt and pepper.
Add cream and cheese
  1. Lower heat and stir in heavy cream. As it slightly thickens, add Parmesan gradually while stirring until creamy.
Combine pasta and sauce
  1. Toss drained pasta into the skillet. Add a splash of reserved pasta water if sauce seems too thick. Stir until pasta is evenly coated.
Serve and garnish
  1. Transfer to plates or a serving bowl. Sprinkle chopped parsley or thyme. Finish with extra black pepper or red pepper flakes, if desired.

Notes

Clean lobster mushrooms gently to keep their texture intact. Use soaking water from dried mushrooms for extra flavor. Always reserve pasta water to adjust sauce consistency. Adjust cream and cheese to taste for a lighter dish. Fresh herbs brighten the flavor—don’t forget to garnish before serving.