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!
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  • 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


  1. Bring a large pot of heavily salted water to a boil.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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

Get your own Ready-to-Fruit lion’s mane mushroom blocks and cook your own pasta by

Clicking Here