What You'll Need:

  • 1 pound lion’s mane mushrooms, cut into bite sized pieces
  • Kosher salt
  • ½ medium onion, finely chopped
  • 1 pound pasta
  • ½ cup heavy cream
  • ¼ cup finely chopped parsley
  • ¼ cup sundried tomatoes, thinly sliced
  • 2 Tbsp. unsalted butter, cut into pieces
  • 1 cup broccoli florets, chopped
  • ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
  • Freshly ground black pepper
  • ¼ cup pine nuts, toasted


Heat oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add broccoli, onions, and sundried tomatoes and cook, stirring often, until veggies become tender and onions are translucent, about 5-6 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water.

Transfer pasta to pot with veggies and add cream and 1 cup pasta water. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with more Parmesan and pine nuts.