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Provenance of Dish
I adapted this dish from a concept from Sharon Yager MYMS. It is my favorite Hericium recipe.
Recipe
Ingredients
Head of fresh Hericium
EOV
5 cloves of garlic, crushed (More or less to taste)
1 Shallot, minced
2 6.5 Oz can minced clams (optional)
1/2 Cup water
1/2 Cup dry white wine
1 Tbsp chopped fresh parsley
1 tsp dry red pepper flakes
Dash oregano
Grated Parmesan cheese
1 Lb linguine
Instructions
Shake bark out of and trim Hericium
Soak in salt water 15 minutes. Tear into bite size pieces.
Sauté in Large skillet in 1 1/2 Tblsp EVO until brown
Add garlic and shallot
Sauté 30 seconds
Reduce heat
Add clams and water
Simmer on low for 15 minutes
Add wine and spices
Simmer on low 15 minutes
Serve over al denté linguine with a generous sprinkling of Parmesan. Very nice with garlic bread and a mixed greens salad. Pino Grigio is the perfect wine to pair this dinner with❤️
