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!