Dried Lobster Mushroom Pasta with Sun-Dried Tomatoes

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Featured Ingredients in this Recipe

Lobster Dried Mushrooms


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  • PREMIUM MUSHROOMS: The lobster is known for its earthy, nutty flavor. These dried lobster go great alongside to soups, sautés, and sauces and can be added to tea and tinctures. If cooking, they should be steeped in hot water for 10-15 minutes and used right away.
  • NUTRIENT PACKED: Our mushrooms are rich in antioxidants.
  • FULL OF VITAMINS: Lobster mushrooms are a good source of vitamins B, D, and K and contain nutrients such as selenium and zinc.
  • HEALTHY GIFT: Health enthusiasts will love the hearty benefits of our dried lobster with their distinct flavor and variety of uses.
  • KS Mushroom Store: We are a US-based company that offers a variety of mushroom products, including tea, coffee, supplements, and fresh and dried mushrooms.



Embark on a culinary adventure with our Dried Lobster Mushroom Pasta with Sun-Dried Tomatoes, a vibrant and flavorful dish that showcases the unique taste and texture of lobster mushrooms.

These fascinating fungi, named for their striking resemblance to lobster shells, lend a subtle seafood-like flavor and firm texture to this delightful pasta dish. Paired with the robust taste of sun-dried tomatoes, fresh garlic, and a splash of white wine, this recipe is a delightful fusion of flavors that will leave you craving more.

Perfect for a special occasion or a mid-week treat, this dried lobster mushroom pasta promises an unforgettable dining experience that celebrates the extraordinary qualities of these captivating mushrooms.


  • 1 oz dried lobster mushrooms
  • 12 oz linguine or fettuccine
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • Salt and pepper, to taste


  1. In a medium-sized bowl, soak the dried lobster mushrooms in 2 cups of warm water for 20-30 minutes or until soft.
  2. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside.
  3. In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
  4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.
  5. Add the chopped lobster mushrooms and sun-dried tomatoes to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
  6. Add the white wine and reserved mushroom soaking liquid to the skillet, and bring to a simmer. Cook for 5-7 minutes, or until the sauce has slightly reduced.
  7. Add the cooked pasta, reserved pasta water, and Parmesan cheese to the skillet, and toss to combine. Cook for 2-3 minutes, or until the pasta is heated through and well coated in the sauce.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately, with extra Parmesan cheese for sprinkling if desired.

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