Ingredients
- 7 oz pasta (such as fettuccine or linguine)
- 7 oz Lion’s Mane mushrooms, cleaned and torn into chunks
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot (or 1/4 small onion), finely chopped
- 1/2 cup white wine (optional)
- 3/4 cup heavy cream (or plant-based cream)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Optional
- A squeeze or zest of lemon for brightness
- Red pepper flakes for a bit of heat
Directions
Cook the pasta according to package instructions. Reserve 1/2 cup of the cooking water before draining. In a large skillet, heat olive oil over medium heat. Add garlic and shallot, and sauté for 1–2 minutes until fragrant.
Add the Lion’s Mane mushrooms and cook for 5–7 minutes until golden and slightly crispy on the edges. If using white wine, pour it in now and let it reduce for 2 minutes. Stir in the cream and let it simmer for 3–4 minutes to thicken slightly. Season with salt and pepper.
Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Serve warm, topped with Parmesan, chopped parsley, and a touch of lemon if desired.