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Lion's Mane Fettuccine Alfredo
Servings: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 8 ounces Lion's Mane mushrooms, torn into pieces SporeAttic
  • 1 or 2 branches thyme, leaves stripped optional
  • 2 cloves garlic, minced and mashed with a couple pinches of Kosher salt
  • freshly ground black pepper
  • 2 cups vegetable broth made from Edward & Sons Low Sodium Garden Veggie Bouillon or Swanson's low-sodium chicken broth
  • 9 ounces fresh pasta
  • ½ cup heavy cream
  • ½ cup grated Parmesan use a microplane grater for fluffy results
Instructions

  1. Melt the butter over medium heat in a wide skillet. Add the mushrooms and cook until the mushrooms begin to brown and caramelize.

  2. Add garlic, optional thyme, and a few twists of black pepper. Cook a minute.

  3. Add the broth, turn up the heat, and bring to a boil. Add the fresh pasta and using tongs, stir and lift to cook the pasta, about 5 minutes. There should be a little saucy liquid left in the bottom of the skillet, if not add additional broth or water.

  4. Add the heavy cream and stir to combine. Simmer a minute or two to thicken the sauce. Turn off the heat, add Parmesan, and toss with tongs until melted into the sauce.