Reap the cognitive benefits of Lion’s Mane mushrooms with this memory-supporting pasta recipe with fresh peas, herbs, and umami-rich parmesan.
Provided by: Laura Klein
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 4
Ingredients:
| 9 oz or 1 package of tagliatelle pasta, (I use Jovial’s Egg Tagliatelle, it’s GF and delish) |
| 2 tablespoons of ghee (or EVOO) |
| 1 medium red onion roughly chopped |
| 3-4 cloves of garlic smashed, skins removed, chopped fine |
| 6 oz lion’s mane mushroom cut into ½-inch rounds |
| 8 oz of fresh or frozen peas (or about 1 ¾ – 2 cups ) |
| ⅓ cup cilantro roughly chopped |
| ⅓ cup mint roughly chopped |
| Juice of half of a lemon |
| Fresh Parmesan for grating, finishing and serving (Or nutritional yeast, for veg alternative) |
| 1-2 tablespoons of a good quality finishing extra virgin olive oil like Manni Oil, Oil of Life |
Steps:
- Cook egg tagliatelle pasta according to package directions. I start checking the pasta for doneness one to two minutes before the package says it is done, to check for al dente doneness. One minute before the pasta is done, pull one cup of pasta water aside, and reserve for making the sauce. Meanwhile, in a medium pan over medium high heat, add ½ – 1 tablespoon of ghee. Add the mushrooms to the pan and cook for about 1-2 minutes on each side until golden and tender. Salt and pepper to taste. Remove from the pan and set aside. In a large saute pan over medium heat, add ½ – 1 tablespoon of ghee. Add onions and garlic. Salt and pepper to taste. Saute until translucent. Add peas to the pan. Add ¼ cup – ½ cup of pasta water to the pan (depending on the size of your pan), or just enough liquid to heat the peas through without overcooking them, which will ruin their natural sweetness. Continue adding pasta water, 1 tablespoon at a time, tasting the peas for doneness as you go. Once the peas are tender and the liquid has evaporated, add the mushrooms, lemon juice, mint, and cilantro. Using tongs, add the pasta to the pan and quickly toss to combine in the pan. Taste for seasoning and adjust if necessary. Finish with fresh grated parmesan (or nutritional yeast) and a tablespoon or two of high quality extra virgin olive oil, like Manni Oil’s Oil of Life, flaky sea salt, and freshly cracked pepper. Serve immediately. *Note! This article contains affiliate links that are independently sourced and vetted by our editorial team which we may earn a commission on. This helps us reduce the number of ads we serve on Organic Authority and help deliver you a better user experience. We are here to help you navigate the overwhelming world of consumer products to source and uncover thoughtfully made, conscious clean products. Sources: https://pubmed.ncbi.nlm.nih.gov/24266378/ https://ommushrooms.com/blogs/blog/how-does-lions-main-mushroom-help-the-brain https://pubmed.ncbi.nlm.nih.gov/26150007/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6982118/ https://pubmed.ncbi.nlm.nih.gov/22916813/ https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2526/2 https://www.healthline.com/nutrition/how-to-reduce-antinutrients#TOC_TITLE_HDR_2 https://www.healthline.com/nutrition/green-peas-are-healthy#TOC_TITLE_HDR_
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