Recipe: Lobster Mushroom Penne [edit]

Other Names: Lobster Mushroom Pasta

Edited by: Lisa Marie Barker, Barnaby Dorfman, Anders Conbere, mrsound, Melissa Peterman, Alisa Escanlar

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Tags: Fungi, Lobster Mushroom, Mushroom

Yield: 6

[edit] Ingredients

2	shallots
4	cloves of garlic
½	pound cherry tomatoes
½	pound sliced lobster mushrooms
1	pint cream
1	cup of red wine
1	teaspoon red pepper flakes
1	lb of Penne

[edit] Preparation

Step 1	Saute garlic, shallots, and red pepper flakes with a pat of butter a small pan until bottom of pan begins to brown
Step 2	Lift the browning with the cup of red wine (let boil off)
Step 3	Add 1/2 pound sliced lobster mushrooms, cook until tender
Step 4	Add 1/4 pound of cherry tomatoes, cook until starting to pop
Step 5	Reduce heat and slowly mix in pint of cream being careful not to break the cream.
Step 6	Add the remaining cherry tomatoes and cook until just starting to become soft.
Step 7	Salt and pepper to taste
Step 8	Server over Penne

[edit] About Lobster Mushroom Penne

Another recipe that I love but I'm sure the quantities are all out of whack. So really take all of them with a grain of salt (add "to taste" to the end of all of them).

The lobster mushrooms in this dish are lovely and add a distinct texture and flavor to the sauce. You should be able to find them at most hip grocery stores. They take much longer to cook then you'll expect from most other mushrooms, and should have a nice smooth dense texture when done (no "snap")