Category

Lion’s Mane boasts a beautiful lobster/crab meat texture, making it the perfect seafood substitute. Pair with a delicious Mushroom Sourdough!

Yields1 Serving
 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

Directions

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!

Notes

Lion’s Mane Linguine with Mushroom Sourdough