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Elevate any dish with a kick of rich and savory flavor from this versatile Mushroom Crumble, made with a trio of Lion's Mane, Shiitake, and Portobello mushrooms.
Ingredients
- 1 lb. Penne pasta
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 yellow onion
- 6 cloves, chopped Garlic
- 1 Package of Big Mountain Foods Lion’s Mane Mushroom Crumble
- 1 jar Rao’s Homemade Marinara Sauce or your favourite marinara sauce
- Salt & Pepper to taste
- 1 cup choice of cream
- 1/4 cup Parmesan
RECIPE PREPARATION
- Cook the shells according to package directions
- Reserve 1 cup of pasta water before draining
- Heat oil and butter over medium heat
- Add onions and sauté for 3-5 minutes until translucent
- Add the garlic and cook for 1 minute
- Add Big Mountain Foods Lion’s Mane Mushroom Crumble and sauté for 8-10 minutes until fully cooked, breaking it up while cooking
- Pour in your marinara sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks
- Turn off the heat and stir in the cream, add the Parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin it out.
- Stir the cooked shells into the sauce and garnish with some extra parmesan, and serve immediately
Use dairy-free and gluten-free alternatives if necessary.
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