This unbelievable taste is so simple to make! Harvested fresh from our Ready-to-Fruit mushroom blocks, this lion’s mane is the perfect compliment to any cookbook. Read on for the full recipe!
Get your own Ready-to-Fruit lion’s mane mushroom blocks and cook your own pasta by
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Ingredients
- 1 pound mixed lion’s mane and chanterelle (or favorite) mushrooms
- 2 medium shallots
- 1 lemon
- ¼ cup parsley
- 12 ounces bucatini or other long pasta
- ¼ cup olive oil
- Kosher salt
- Freshly ground black paper
- ½ cup heavy cream
- 2 tablespoon unsalted butter
- ½ cup grated Parmigiano Reggiano
Directions
- Bring a large pot of heavily salted water to a boil.
- Prep the ingredients:
- Roughly chop the mushrooms into bite size pieces.
- Finely dice 2 medium shallots.
- Finely grate the zest of a whole lemon into a bowl and squeeze the juice into another bowl.
- Coarsely chop ¼ cup of parsley and set aside.
- Cook the mushrooms:
- Heat ¼ cup of olive oil in a large dutch oven and cook the mushrooms for 8-10 minutes until all the water of the mushrooms has been cooked off and is browning evenly.
- Add shallots to the mushrooms, stirring occasionally until translucent and soft.
- Season with salt and pepper to taste and turn off heat.
- Cook the pasta:
- Add pasta to the boiling water and cook according to the package directions for al dente.
- Scoop out and reserve 1 cup of pasta water, then drain pasta.
- Bring it all together:
- Transfer pasta to pot with mushrooms and add ½ cup of heavy cream and 1 cup of pasta water.
- Increase heat to medium, bring it to a simmer until sauce is slightly thickened. Toss pasta occasionally with tongs to evenly coat with sauce.
- Serve:
- Remove pot from heat. Add lemon zest and juice, butter, Parm, parsley, and black pepper and gently toss everything to combine.
Straining bucatini noodles
