Gourmet Lion’s Mane Mushroom Pasta

Gently rinse the Lion’s Mane Mushrooms to remove any debris. Pat dry with a paper towel. Cut into 1/2-inch thick slices.

In a large pot, bring salted water to a rolling boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain well and set aside.

While the pasta is cooking, mince the garlic, grate the Parmesan cheese, and have the heavy cream ready.

Heat olive oil in a large skillet over medium-high heat. Add the sliced Lion’s Mane Mushrooms and sauté for about 5-7 minutes, until they become golden and slightly crispy on the edges. Transfer mushrooms to a plate.

In the same skillet, reduce the heat to medium and add minced garlic, sauteé for about 30 seconds until fragrant. Pour in the heavy cream and stir well. Once the cream is heated, stir in the grated Parmesan cheese until a smooth sauce forms. Season with salt and black pepper to your liking.

Add the cooked pasta and sautéed Lion’s Mane Mushrooms to the skillet with the sauce. Toss everything together until well combined. Garnish with fresh parsley or basil if desired.