Credit: Dirty Dog Organics
1 pound linguini
4 tablespoons salted butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
1 Tablespoon Fresh or Dried Parsley
1 pound Fresh Lion’s Mane, sliced into medallions
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
Grated parmesan (optional)
Cook the linguini for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots and garlic and parsley until the shallots are translucent, about 3 to 4 minutes. Add the Lion’s Mane to the pan and cook, searing both sides of each medallion. Remove the mushrooms from the pan; set aside and keep warm. Add wine and lemon juice to the pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the mushrooms to the pan along with the cooked pasta. Stir well, add seasonings, drizzle with olive oil, and serve immediately.
To make this recipe vegan, simply swap butter for olive oil throughout.
2-4 average servings, but easily doubled, if necessary.