I recently discovered lobster mushrooms after hearing about them in another recipe. Being a mushroom lover and intrigued by their appearance and lobster flavor, I had to try them. Apparently these mushrooms are available fresh, only in the Fall; but you can order the dried version online anytime. (I ordered mine online, but if you have a hard time finding them, just use any kind of fresh mushrooms). These mushrooms are orange in color, and have a similar taste to lobster. They’re incredibly designed by nature so we can enjoy delicious plants while not harming our sea friends. Anyway, it made me think of trying out this dish that was a family tradition that my Dad would make on special occasions, Lobster Fra Diavolo. I love the idea of re-creating traditional family recipes into a veganized version. It’s always a fun challenge and a way to enjoy foods we have always enjoyed; but even better as the vegan version. It’s not about giving up foods you always liked. It’s about finding plant based ways to enjoy the essence of the foods; keeping the same flavors and fun memories that go along with it. This recipe is a shorter, quicker version of the traditional one. It’s also way less expensive and way more humane than the traditional version; yet still delicious and spicy. Buon appetito!
Directions
If using dried lobster mushrooms: Reconstitute dried lobster mushrooms by covering them in hot water for 45 minutes. Rinse and drain the reconstituted lobster mushrooms and add to a pan with olive oil on medium heat and cook until lightly browned, then remove from pan.
If using fresh mushrooms, rinse and slice mushrooms. Add the olive oil to a pan, and sautée the mushrooms for a few minutes until lightly browned. Remove from pan.
In the same pan, add garlic on medium heat for a few minutes until it starts to brown, adding a little more olive oil if needed. Next add the white wine or cognac. Reduce the heat and let the wine cook down a little. Add the marinara sauce, crushed red pepper flakes, season with salt and pepper, and simmer for a few minutes. Next, add the mushrooms back to the pan and cook on low heat for about 30 minutes. Cook the pasta according to the directions on the package. When the pasta is done cooking, drain and place in a serving bowl. Pour the mushrooms and sauce from the pan over the pasta and add a touch of fresh basil, or more crushed red pepper flakes if you want it extra spicy.
