Photo by Sheilagh Cassidy
Provenance of Dish
I adapted this recipe from Bon Appetite after I received several pounds of Lions Mane, Blue Oyster, and yellow oyster mushrooms. It’s now a go to.
4 tbsp extra virgin olive oil
1lb Lions mane, blue oyster, and yellow oyster Mushrooms or any variety available
2 medium shallots, finely chopped
1/2 cup heavy cream
1/3 cup chopped parsley
Zest and juice of 1/2 lemon
2tbsp unsalted butter, cut into pieces
1/2 oz Parmesan cheese, finely grated and some for serving
Freshly ground pepper
Heat 2 Tbsp oil in a large pot over medium high. Cook half of the mushrooms in a single layer, until the edges are brown and starting to crisp, about 5 more minutes. Using a slotted spoon transfer mushrooms to a plate; season with salt. Repeat with remaining 1 Tbsp oil and mushrooms and more salt.
Reduce heat to medium low and return all the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling and salted water, stirring Occasionally until Very al dente, about 2 minutes less than package says.
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup of pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is all dente and liquid is slightly thickened, about 3 minutes.
Remove pot from heat. Add lemon zest and juice, parsley, butter, and 1/2 oz Parmesan, and lots of pepper and toss to combine. Test for seasoning
Divide into pasta bowls and top with more Parmesan.