Torn lion's mane simmered in a silky garlic-thyme cream with greens — restaurant-worthy in 30 minutes. This pasta is proof that the best weeknight dinners come from the paddock, not the fishmonger.
Ingredients
- 220g lion's mane mushrooms, torn
- 250g bucatini or fettuccine
- 1 tbsp butter + 1 tbsp olive oil
- 1 small onion, diced and 4 cloves garlic, smashed
- 6 sprigs fresh thyme
- 1 cup kale, stems removed and torn
- 1/2 cup cream and 1/2 cup grated parmesan
- Salt, pepper and reserved pasta water
Method
- Cook pasta; reserve 1 cup water before draining.
- Melt butter + oil; sauté onion and garlic until soft. Add thyme.
- Add lion's mane; cook 5–6 min until golden. Stir in kale until wilted.
- Pour in cream; simmer 2 min. Add pasta and a splash of pasta water; toss.
- Stir through parmesan; season. Remove thyme stems and serve.