This is such a fragrant dish packed with umami from beautiful lion’s mane mushrooms. I love cooking with homegrown ingredients and for this dish, I grew my own mushrooms on my kitchen counter! I’ll just call it counter-to-table cooking! The project is so fun with a Lion’s Mane Mushroom Spray & Grow Kit from North Spore.
This dish is gluten-free and dairy free. If you prefer semolina pasta and dairy cream that will work as well. Makes 2 servings
Ingredients
- 1 Cluster of Lion’s Mane Mushrooms, sliced thick
- 2 tbs Shallot, very thinly sliced
- 2 Garlic cloves, minced
- 1 handful of tatsoi (or substitute spinach)
- 1/2 c Peas
- 8 oz Cauliflower fettuccine
- 1 tsp Thyme
- 1/2 tsp Tarragon
- Sea salt & ground pepper to taste
- 1/3 c Grated Cotija or Parmesano cheese
- 2 tbs Olive Oil
- 1 tbs Grass-fed butter
- 1/2 c or more Chicken or vegetable broth
Be sure to prepare all ingredients because this dish does not take long to cook.
Start with a medium-sized pan over low heat. Add the mushrooms to the dry pan and cook about 5 minutes rotating regularly. They should be light golden. Remove the mushrooms and set aside.
Keep the pan on low and add a drizzle of olive oil. Add the shallots and cook gently over low heat with a pinch of salt. Next, add the garlic and cook slowly.
Meanwhile, prepare the fettuccine according to package instructions and drain.
When the shallots are light golden return the mushrooms to the pan and add a little broth and the butter. Add the seasonings and simmer for about 2 minutes. You may need to add more broth.
Add the tatsoi or spinach and the peas. Toss in the pasta and combine all ingredients. When the greens are wilted add the coconut milk and stir.
Stir in the cheese except 1 tbs to use as garnish.
Once everything is combined serve immediately with a sprinkle of cheese.
