Lion’s Mane Fettucine

Ingredients (for 2 servings)

1 lb Sparta Imperial Lion’s Mane Mushrooms
1/2 Cup Diced Prosciutto Fat 1 Balloon Pepper
2 Heads of Roasted Red Garlic
1 White Onion
2 Cups DOC Falanghina Wine
1 Quart Rabbit Stock (Chicken Stock will work)
1/2 Cup Rosemary Vinegar (put rosemary into vinegar for a while)
1/2 Cup Pork Fat
Fresh Basil
Black Pepper
Diced Prosciutto


In a heavy saucepot render the prosciutto fat bits until they’re crunchy and you have a good amount of fat at the bottom of the pot.  Add Lion’s mane mushrooms and sauté until they lose all of their water.  Add onion, black pepper, and garlic – saute until tender.  Add wine and reduce until it’s almost all gone.  Then add the stock, vinegar, and pork fat, reduce by half.  Finish by adding to 6oz of fresh fettuccine with as much black pepper, diced prosciutto and basil as you like.