12 oz fresh oyster and lion’s mane mushrooms, or other fresh mushrooms
4 shallots, minced
3 cloves garlic, minced
1 T tomato paste
1/4 C cilantro, minced
6 sage leaves, minced
1 C mushroom or vegetable broth*
1 C dry white wine
1/2 C heavy cream (optional)
2 T butter
1/2 C Parmiggiano Reggiano, shredded
fish sauce, hot sauce to taste
8 oz fettucine or other dried pasta
For the topping:
4 cloves garlic, minced
1/2 C minced fennel
1/3 C unflavored bread crumbs
salt, cayenne pepper to taste
Slice the lion’s mane into 1/4″ thick slices. Gently separate the oyster mushroom petals. Chop any stem or core pieces from the oyster mushroom.
Sauté the shallots and garlic in olive oil until the shallots just start to turn translucent. Remove from pan and set aside. Add some more olive oil to the pan and then the mushrooms. Gently stir them over medium high heat for a few minutes. Add the broth, tomato paste and wine, lower heat and cover. Cook for 8 minutes. Remove cover and stir gently over medium heat until the liquid is nearly gone. Stir in the reserved shallot/garlic mixture, sage, cilantro, butter, cheese and cream (if using). Season to taste with the fish sauce and hot sauce. Keep warm if the pasta isn’t quite ready.
Cook the pasta in boiling salted water. When cooked, remove a dozen or so of the larger mushroom pieces to a side plate. Then, with tongs, lift the pasta directly into the pan with the mushroom sauce, allowing a little of the pasta water to ride along. Over medium heat, lift and toss the pasta to mix with the sauce (be careful not to break up the mushroom pieces).
To serve, place in a warmed pasta bowl. Top with the reserved mushroom pieces, a sprinkling of the fennel/garlic topping and, if desired, a stalk or two of chives.