Fettucini with Lobster Mushrooms and Heirloom Tomato Sauce

Fettucini with Lobster Mushrooms and Heirloom Tomato Sauce

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 people


Heirloom Tomato Sauce

  • 2 chopped shallots medium
  • 2 cloves garlic chopped
  • 1 cup white wine Chardonnay
  • 3 heirloom tomatoes medium-large, grated
  • 1/2 cup Mariposa Farms Fresh Basil leaves
  • 3 sprigs Mariposa Farms Fresh Thyme
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1 drizzle olive oil
  • salt & pepper to taste

Fettucini with Lobster Mushrooms

  • 1 cloves garlic chopped
  • 1/2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp Mariposa Farms Fresh Thyme
  • 1 Mariposa Farms Dried Lobster Mushrooms reconstituted
  • 1 box fettuccini
  • salt & pepper to taste
  • parmesan cheese grated
  • 2 tbsp Mariposa Farms Fresh Basil leaves, thinly sliced (chiffonade)


Heirloom Sauce

  • 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.


Recipe Via:
Coffeetablecookbook. "FETTUCCINI WITH LOBSTER MUSHROOM AND SCRATCH-MADE HEIRLOOM TOMATO SAUCE." Web log post. The Coffee Table Cookbook. WordPress, 17 Aug. 2013. Web.