In a medium sauté-pan or saucepan, heat the butter and olive oil over medium heat and add the shallot and garlic.
Apply a touch of salt and pepper and sauté for about 5-7 minutes, or until just turning golden in color.
Add the white wine and bring to a boil, reduce and simmer until reduced by half, about 10 minutes.
Place the grated tomatoes, basil leaves, thyme, and a touch more salt and pepper.
Bring to a boil, reduce, and simmer for 30 minutes.
Drain the sauce through a sieve and be sure to take some time to really push through with a wooden spoon to get all of the delicious juices through (draining the sauce is totally optional, you could go more of a rustic route here if you please).
Place the sauce back on the heat and bring to a light simmer, then add the heavy cream.
Lightly stir until it is all blended and unified, then taste for seasoning.
Cover and keep on the lowest heat setting to stay warm until it’s ready to use.
Fettucini with Lobster Mushrooms and Heirloom Sauce
Bring a large pot of water to a boil, salt, and add the pasta. Cook to just under al dente.
In a sauté pan add the garlic, butter, oil, and thyme, and let sit on a low heat for 5-10 minutes so all of the flavors can infuse.
When ready to cook the mushrooms, bring up to a medium-high heat. Add the mushrooms and sauté for 5-10 minutes, taste to make sure they are cooked to your liking, then add salt and pepper to taste.
When the pasta is just under al dente drain and place in the heirloom tomato sauce.
Add a heaping of freshly grated parmesan cheese and mix everything together.
Bring the sauce up to a medium heat and finish cooking the pasta in the sauce.
When ready to serve, mix in the basil leaves with the pasta, saving a little to garnish.
Plate your pasta and add cheese to taste; then add the wonderful lobster mushrooms and garnish with basil.
Coffeetablecookbook. "FETTUCCINI WITH LOBSTER MUSHROOM AND SCRATCH-MADE HEIRLOOM TOMATO SAUCE." Web log post. The Coffee Table Cookbook. WordPress, 17 Aug. 2013. Web.
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