Name: Linguine with Lion’s Mane White Clam Sauce
Yield: 4 Servings
Cuisine: American
Ingredients: 1½ tablespoons extra-virgin olive oil; 5 medium garlic cloves, peeled and crushed; Salt; 8 ounces fresh Hericium mushrooms, cleaned and torn into bite-sized pieces (see note); 2 tablespoons minced shallots; 1 teaspoon dried red pepper flakes; ½ cup dry white wine; 12 ounces linguine pasta; Two 6.5-ounce cans minced clams with juice or 24 small live clams; Grated Parmesan cheese, for garnish; 1 tablespoon chopped fresh flat-leafed parsley; ¼ teaspoon dried oregano

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I am the president of the Central New York Mycological Society and the mycophagist for both my club and the Mid York Mycological Society, so I test wild mushroom recipes all the time. I adapted this dish from one by George and Sharon Yager of the Mid York Mycological Society. It is my favorite Hericium (lion’s mane) recipe. I like to serve it with garlic bread, a mixed green salad, and a glass of pinot grigio.

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Ingredients

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