Product Overview
Funghi Cacio de Pepe
A fun and creative spin on a comforting classic: Elevating the flavor of Cacio de Pepe with toasted lion's mane mushroom powder.
Serves: 2
Hands on Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- Kosher Salt, to season pasta water and to taste
- 6 ounces spaghetti pasta noodles
- 3 tablespoons unsalted butter, divided
- 1 teaspoon Coarse Ground Pepper, plus more for serving
- 1 tablespoon Lion's Mane Mushroom Powder
- 3/4 cup finely grated Parmesan cheese
- 1/3 cup finely grated Pecorino Romano cheese (use more Parmesan if you don't have Pecorino Romano)
Directions:
- In a 5 quart or larger pot, bring salted water (salty like the sea) to a boil. Then add spaghetti pasta and cook, stirring occasionally, until pasta is 2 minutes from done — a firm al dente noodle.
- Reserve 3/4 cup pasta cooking water and set aside.
- Drain pasta and set aside. Do not rinse pasta.
- In same 5-quart pot, melt 2 tablespoons butter over medium heat, add pepper and let cook for 1 minute until pepper is aromatic and toasted.
- Whisk in lion's mane mushroom powder.
- Add 1/2 of the reserved pasta water and bring to a simmer; cook for about 2 minutes, then reduce heat to low.
- Add pasta, remaining 1 tablespoon butter and the Parmesan, while stirring continuously, until cheese is incorporated and melted. If dry, add more pasta water to hydrate. Season with salt to taste.
- Serve immediately with Pecorino Romano and more pepper.
Chef Tip: Garnish with pancetta for a nice crunch.
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Mushroom Risotto
This recipe is a great way to mix in your lion's mane mushroom powder for a warm savory dish.
Serves: 4
Hands on Time: 45 minutes
Total Time: 50 minutes
Ingredients:
- 4 cups reconstituted Vegetable Broth Powder, or stock of your choice
- 2 teaspoons olive oil
- 1 large shallot, minced (about 1/2 cup)
- 1 rib celery, minced
- 6 cloves of garlic, finely minced
- 2 tablespoons butter, divided
- 1 cup Arborio rice
- 1/4 cup white wine
- 1 whole Bay Leaf
- 1/2 teaspoon Sea Salt, plus more to taste
- 1/8 teaspoon White Pepper
- 2 tablespoons Lion's Mane Mushroom Powder
- 1/4 cup heavy cream
- 2 tablespoons Cracked Black Pepper, for serving (optional)
- Fresh parsley, chopped, for serving (optional)
Directions:
- Heat broth or stock and set aside.
- In a heavy-bottom Dutch oven pot over medium heat, add olive oil, shallot and celery and cook for 10 minutes, until starting to caramelize and soften.
- Add garlic and cook for an additional 3 minutes, stirring occasionally.
- Add 1 tablespoon butter and Arborio rice, and toast the rice for 2 minutes, while stirring.
- Deglaze pan with white wine and stir for about one minute until most of the wine has cooked off.
- Add bay leaf, salt and white pepper.
- Reduce heat to medium-low and, while stirring, add 1/2 cup broth or stock, until liquid is absorbed by the rice. Repeat until all stock is gone and rice is hydrated. This will take anywhere from 20 to 30 minutes.
- Turn off heat. In a small bowl or glass measuring cup, whisk lion's mane mushroom powder into heavy cream. While stirring, pour mixture into risotto.
- Finish risotto with remaining 1 tablespoon of butter, cracked pepper and a little chopped parsley.
Chef Tips:
To reconstitute vegetable broth, add 8 tablespoons Broth Powder to 4 cups boiling water, stirring until dissolved.
Add peas for protein and texture.
If you wish to remove the bay leaf, do so at the end of Step 7. However, may we suggest our Chef's family tradition to leave the bay leaf in — it is considered good luck for whoever gets the 'wishing leaf' in their bowl.
