Lion’s mane alfredo noodles

Instructions:

1. Rinse and drain a packet of Miracle Noodles. Cut them up with clean scissors or kitchen shears so that the noodles are shorter. Weigh all of the noodles and divide the result by 2 so that you can put exactly half of the packet aside for a seperate serving or other recipe.
2. Put the noodles that you are using for this serving in a clean, dry pan over medium heat. Spread out and slowly move the noodles around to dry until you see very little to no water coming off when you slide them across the pan with a spatula.
3. Chop 30 grams of lion’s mane mushroom into roughly 1-2 inch cubes or strips. Melt 20 grams of unsalted butter in a pan over medium low heat. Add the mushroom and brown it for 10-13 minutes, flipping only 1-3 times while it cooks.
4. Add 60 grams of heavy cream and simmer over the same heat for 4-5 minutes. Add 15 grams of grated parmesan cheese bit by bit while it simmers.
5. Turn off the heat and mix the dried Miracle Noodles into the sauce. Enjoy!

Blurb:

I hesitated on what to name this recipe because it has so many distinctive elements. Alfredo / cream sauce, fettuccine style noodles, Miracle Noodles, lion’s mane mushroom, etc. I liked the idea of putting lion’s mane mushroom in a recipe because I heard it can be good for people with epilepsy. This is not medical advice, simply anecdotal. It can be somewhat hard to find, unfortunately. I buy it at the farmers market.

I know that people are likely to make a double recipe so that you don’t have to set aside some of the noodles. Just keep in mind that that will change cook times and if you do that and split it up afterwards it might change the nutritional information. Also, the picture might make it look like a small serving, but it’s very filling.