Lion’s Mane boasts a beautiful lobster/crab meat texture, making it the perfect seafood substitute. Pair with a delicious Mushroom Sourdough!
300 g Lion’s Mane (or as much as you wish), pulled into bite size pieces
400 g Linguine
50 ml olive oil
1 onion, chopped finely
1 clove of garlic, peeled and sliced
1 large red chilli, de-seeded and diced
100 ml vegetable stock
½ cup fresh parsley, chopped
50 g fresh grated Parmesan
2 tbsp butter
Salt and Pepper to taste
Method
1
Bring a large pot of salted water to the boil, cook linguine until al dente (approximately 12 minutes).
2
Drain well, toss with a drizzle of olive oil and lay on a cooling rack, set aside.
3
Heat remaining olive oil in a heavy based frying pan. Saute onion, garlic, chilli and Lion’s Mane until softened and lightly coloured.
4
Add vegetable stock and bring to the boil.
5
Stir through parsley, butter, salt and pepper.
6
Stir through parmesan and linguine.
7
Serve with slices of toasted Mushroom Sourdough!
Ingredients
300 g Lion’s Mane (or as much as you wish), pulled into bite size pieces
400 g Linguine
50 ml olive oil
1 onion, chopped finely
1 clove of garlic, peeled and sliced
1 large red chilli, de-seeded and diced
100 ml vegetable stock
½ cup fresh parsley, chopped
50 g fresh grated Parmesan
2 tbsp butter
Salt and Pepper to taste