Lion's Mane Fettuccine
Creamy Lion's Mane Mushroom Fettuccine Recipe
This Lion's Mane Fettuccine is a flavorful mushroom pasta recipe made with diced Lion's Mane mushrooms, garlic, onions, carrots, peas, Kalamata olives and fresh herbs. Tossed with fettuccine and finished with Parmesan cheese, this easy mushroom pasta makes a satisfying meal for the whole family.
Ingredients
4 servings fettuccine pasta, cooked
1/2 to 1 lb Lion's Mane mushrooms, diced
1/2 small onion, diced
1 large carrot, julienned
3/4 cup frozen peas
4 tablespoons butter
1/4 cup Kalamata olives
1/2 cup dry white wine
1 teaspoon dried basil
2 teaspoons dried oregano
2 tablespoons parsley
Parmesan cheese
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
How to Make Lion's Mane Fettuccine
1. Cook the pasta.
Cook the fettuccine according to the package directions. Reserve some of the pasta cooking liquid before draining.
2. Sauté the aromatics.
Heat the olive oil in a large skillet. Add the garlic and onion and sauté until aromatic.
3. Add the vegetables.
Add the julienned carrot and cook until it still has a slight crunch.
4. Add the mushrooms and butter.
Add the diced Lion's Mane mushrooms and butter. Cook until the butter melts and the mushrooms are tender.
5. Add the wine and herbs.
Add the dry white wine and reduce. Add the dried basil, dried oregano, parsley, salt and pepper to taste.
6. Combine the pasta and sauce.
Add the reserved pasta cooking liquid and the chopped Kalamata olives. Add the cooked fettuccine and mix until the sauce reaches the consistency you want.
7. Finish with Parmesan.
Top with Parmesan cheese and serve warm.