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Pasta with lion’s mane, Parmesan and fresh herbs

Pasta

LION’S MANE PASTA WITH PARMESAN

Pasta water, butter and Parmesan form a silky sauce that coats the mushroom without masking its delicate flavour.

PREP10 minCOOKING20 minTOTAL30 minSERVINGS2DIFFICULTYEasy
SERVINGS
Lion’s mane needed: 250 g

INGREDIENTS FOR 2 SERVINGS

  • 200 g pasta
  • 250 g fresh lion’s mane
  • 20 g butter
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 40 g finely grated Parmesan
  • 80–100 ml pasta water
  • salt and black pepper
  • 1 tbsp chopped parsley

METHOD

  1. 01

    PASTA

    Cook the pasta in well-salted water until al dente. Before draining, reserve enough cooking water for the quantity specified in the ingredients.

  2. 02

    MUSHROOM

    Tear and dry the lion’s mane. Heat the olive oil and sear in a single layer for 3–4 minutes on each side. Work in batches for larger quantities.

  3. 03

    AROMATICS

    Reduce the heat, add the butter and finely chopped garlic, and stir for about 1 minute.

  4. 04

    SAUCE

    Add the drained pasta and most of the reserved water. Stir vigorously over low heat until the liquid begins to emulsify.

  5. 05

    FINISH

    Remove the pan from the heat, add the Parmesan and a little more water if needed. Season with black pepper, parsley and salt.