Serves 2 to 4
4 to 6 oz. lion’s mane mushrooms, trimmed and cleaned
3 to 4 Tbsp. unsalted butter
3 to 4 Tbsp. dry white wine
4 to 6 oz. pasta
3 Tbsp. grated parmesan, or to taste
salt to taste
freshly ground pepper
1 to 2 Tbsp. minced chives
- Clean mushrooms with brush, trimming away tough or especially dirty sections, then cut into bread-slice thick slices.
- Put mushrooms, white wine, butter, and salt to taste into sauce pan and heat on medium. When it starts to bubble, reduce heat to very low and poach mushroom until soft and tender, or about a half hour. Add more poaching liquid if it starts to look dry.
- While the mushrooms are poaching, boil water for pasta, adding 2 tsp. of salt. When water is boiling, add pasta and stir occasionally until tender. Drain pasta and add to shallow bowls.
- Top pasta with mushrooms, poaching liquid, parmesan cheese and minced chives. Add ground pepper if you like and enjoy with a salad or roasted asparagus!