Lions Mane Mushroom Pasta Recipe
Lion’s Mane Mushroom Pasta is a delicious and hearty dish that combines the texture of meaty lion’s mane mushrooms with creamy, indulgent pasta. This dish is perfect for those looking to add more plant-based meals to their diet without sacrificing flavor or satisfaction.
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Servings: 4
Calories: 322kcal
Equipment
- large pot and pan
Ingredients
- 440 grams Lions Mane Mushrooms: Plump mushrooms that impart a robust umami flavor enhancing the dish with a hearty and earthy taste.
- 20 ounces Bucatini Pasta: Long hollow strands of pasta, perfect for capturing and holding onto the forthcoming rich and creamy sauce.
- 1 cup 236 ml Heavy Cream: Pouring in to create a velvety and indulgent texture, the heavy cream forms the base of a luxuriously smooth sauce.
- 12 sprigs Fresh Thyme: Fragrant thyme leaves stripped from their stems, infusing the dish with a subtle herbaceous aroma and flavor.
- 10 cloves Garlic Smashed: Smashed garlic cloves release their pungent essence, infusing the dish with a bold and aromatic kick.
- 1 cup Grated Parmesan Cheese: Generously sprinkled to meld with the cream forming a rich and cheesy sauce that coats each strand of pasta.
- 2 Large Onions Diced: The diced onions, were sautéed to a golden perfection, adding a sweet undertone and depth to the overall flavor profile.
- 2 tablespoons Butter: Melting into the sauce the butter contributes a luscious and silky finish, rounding out the dish with a touch of decadence.
Instructions
- First, prepare the lion’s mane mushrooms by carefully cleaning them with a damp cloth to remove any dirt or debris. Remove the tough stems and tear the mushrooms into small pieces.
- In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- In a separate pan, melt butter over medium heat and saute diced onions until they turn translucent. Add in smashed garlic cloves and continue to cook for a few minutes. Then, add in the lion’s mane mushrooms and stir until they are slightly brown.
- Pour heavy cream into the pan with the mushroom mixture, along with fresh thyme sprigs. Let the sauce simmer for 5 minutes on low heat.
- Once the sauce has thickened, add in the drained pasta and toss to coat evenly. Gradually add reserved pasta water if needed to achieve desired consistency. Serve hot, sprinkled with grated parmesan cheese, and garnish with fresh thyme leaves for an extra touch of flavor.
Notes
- To make this dish vegan, use a plant-based heavy cream substitute and omit the parmesan cheese.
- For an extra boost of flavor, add a splash of white wine to the sauce while it simmers.
- You can also add other vegetables like spinach or cherry tomatoes to add more nutrition and color to the dish.
- To make this dish gluten-free, use a gluten-free pasta alternative like rice or quinoa pasta.
