PREPARATION TIME

25 MINUTES

QUANTITY

2 SERVINGS

INGREDIENTS

● 8oz of Four Star Lion’s Mane Mushroom
● Avocado oil or vegetable oil (high smoke point oil)
● Salt
● Black pepper
● Butter (unsalted)
● Fresh thyme
● Fresh rosemary
● Crushed garlic

Directions

  • Heat pan over medium/high heat for 3-5 minutes
  • Boil water for pasta
  • Trim mushroom to large piece, similar in size to chicken breast or steak
  • Add oil to the pan
  • Add mushroom, moving it around in the oil and then letting it sit
  • Add linguine to boiling water
  • Once brown, flip the mushroom and brown the other side
  • Turn heat to medium
  • Add butter to the plan
  • Add crushed garlic, fresh rosemary and thyme
  • Season a generous amount of salt
  • Season with black pepper
  • Turn and flip to make sure the butter and herbs soak in and browning is even across the mushroom
  • Turn heat to low
  • Remove mushroom and aromatics
  • Add pasta to pan with a bit of pasta water
  • Add butter and mix into the pasta
  • Turn heat back to medium/high to boil off remaining pasta water
  • Add a bit of lemon juice
  • Add pasta water as needed to get the right consistency
  • Enjoy!

Chef's Tips

  • Nearly the entire lion’s mane mushroom can be utilized
  • Do not salt until the end!
  • Start with a hot pan. If you start with a cold pan…
  • No matter how much oil you add, the mushrooms will stick to the bottom and burn.
  • Liquid will seep out of mushrooms before you can create a crust and mushrooms will be chewy.
  • Once mushrooms are added evenly in the pan, do not touch them - let them caramelize
  • Add more salt than you think you need - this brings out the flavor!