Name: Lion’s Mane Linguine with 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

CategoryLion\'s Mane

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

Bring a large pot of salted water to the boil, cook linguine until al dente (approximately 12 minutes).

Drain well, toss with a drizzle of olive oil and lay on a cooling rack, set aside.

Heat remaining olive oil in a heavy based frying pan. Saute onion, garlic, chilli and Lion’s Mane until softened and lightly coloured.

Add vegetable stock and bring to the boil.

Stir through parsley, butter, salt and pepper.

Stir through parmesan and linguine.

Serve with slices of toasted Mushroom Sourdough!

Ingredients