Lion's Mane Mushrooms with Pancetta and Calabrian Chilis by Chef Paula " Tuffy" Eldridge

Lions Mane Mushrooms with Pancetta and

Calabrian Chilis

A beautiful spicy like you like it a melange of flavors for pasta, pizza or you can

use it as a stuffing. Preparation: 20 minutes Cooking: 45 minutes Total: 1 h 00 Yield: 4 to 6 people

Ingredients

•  1 - 7oz. box Far West Fungi Lions Mane Mushrooms - Sliced, Large dice,
• or gently pulled apart
• 4oz. Pancetta - rough chopped
•  1 medium White Onion - Medium Sliced
•  6 cloves of Garlic - Minced
•  2 T. Calabrian Chili's
•  1/4 c. Extra Virgin Olive Oil
•  1 T. Crunchy Garlic Onion Chili Oil
•  1/4 to 1/3 c. Dry Sherry
•  1lbs. Your choice of Dry Linguini - Cooked to al dente according to directions
•  Parmesan, Asiago, Truffle Cheese, etc.

Recipe

1. Preheat your cast iron skillet or a saute pan to medium heat for 30 seconds.

2. Add the pancetta and saute for about 3 minutes, or until the pancetta has

rendered most of its fat.

3. Add the mushrooms along with the garlic, and little more oil, onion chili oil and stir everything together

4. Increase the heat and continue to saute the Lion's Mane Mushrooms

for 3 to 5 minutes, add more oil as needed to create your sauce.

5. Add the Sherry (you can carefully flame it to impress your date) and stir in

simmer to reduce a few more minutes

Chef's Note: The correct amount of pasta would be 80 grams of dry pasta per guest.