MushroomPasta

Recipe: Mushroom Linguine

Image source: Photographer Dave Gleeson

Linguine with Lion’s Mane, Chilli, Garlic, Parsley and Pangrattato


Serves 4


The texture of lion’s mane, being very similar to crab or lobster, makes it a great vegetarian substitute in this classic simple pasta dish. Leaving out the parmesan and adding some nutritional yeast instead makes it a very satisfying vegan meal.


Ingredients

  • 400gm linguine
  • 1 onion, finely diced
  • 1 clove garlic, peeled and sliced
  • 1 large red chilli, seeds removed and diced
  • 50ml olive oil
  • 200gm Lion’s Mane, pulled apart into small pieces
  • 100ml vegetable stock
  • 50gm parmesan, grated
  • 1/2 cup chopped fresh parsley
  • 2tbs butter
  • Salt and pepper
  • Pangrattato:
  • 100gm sourdough, torn into small pieces
  • 2 tbs olive oil
  • 1 tsp porcini powder

Method

Bring a large pot of salted water to the boil and cook the linguine for about 12 minutes or until al dente.

Drain well, toss with a little oil and spread out on a tray to cool.

Mix together the sourdough crumbs and porcini powder and toss with the 2 tablespoons of olive oil.

Spread on a tray lined with baking paper and bake for 10 minutes at 180°C, removing from the oven after 5 minutes and mixing it around on the tray so it bakes evenly.

In a heavy based frying pan, heat the olive oil and fry the onion, garlic, chilli and lion’s mane until all are soft and lightly coloured. Add the vegetable stock and bring to the boil.

Stir through the linguine, parmesan, parsley, butter and salt and pepper.

Serve the linguine with crunchy pangrattato on the side to sprinkle on top.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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