Cocina mediterránea

Pasta with Mushrooms and Lion's Mane in White Wine

Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →

Recipe by [CHEF · LINK PENDING] — Simbiosis collaborator · meet our chefs →

Yield: 2 servings · Prep time: 25 min · Difficulty: Easy

Ingredients

  • 200 g pasta (tagliatelle or fettuccine)
  • 200 g gourmet mushrooms (oyster or shiitake), sliced
  • 1 teaspoon Lion's Mane Capsule, opened
  • 2 cloves garlic, minced
  • 30 g butter
  • 100 ml dry white wine
  • 40 g grated Parmesan cheese
  • Fresh parsley, chopped, salt and pepper to taste

Simbiosis products used

Preparation

  1. Cook pasta in salted water until al dente. Reserve 100 ml of the cooking water.
  2. In a large skillet, melt the butter and sauté the garlic over medium heat until fragrant.
  3. Add the gourmet mushrooms and sauté for 5-6 minutes until golden.
  4. Deglaze with white wine and reduce for 2 minutes.
  5. Add the cooked pasta along with some of the reserved cooking water to create a light sauce.
  6. Remove from heat and sprinkle the contents of the Lion's Mane capsule along with the Parmesan cheese.
  7. Finish with fresh parsley, salt, and pepper to taste.

Functional note

Lion's Mane (Hericium erinaceus) is the subject of increasing research for its relationship with cognitive function. Here it adds to an everyday dish without altering its flavor, providing a functional base to a classic Mediterranean recipe.

This content is for informational purposes only and does not substitute for professional medical advice.

Related

Lion's Mane (species) → learn about the species · Consumption guide → view guide

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