Serves 2
Ingredients
For the Lion's Mane Cutlets:
8 oz Smallhold Farm Lion's Mane mushrooms, sliced 1/2-inch thick
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1/2 tsp sweet paprika (optional)
1 egg, beaten
Olive oil
For the Shells & Cheese:
6 oz shell pasta
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup milk of choice (I used cashew milk)
1 cup prepared Sauterelle broth, plus more as needed
3/4 cup grated aged cheddar
1/4 cup grated Parmesan
Pinch of nutmeg
Salt and pepper, to taste
1 tbsp cold butter
Method
Preheat the oven to 400°F.
In a shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika.
Dip each piece of Lion's Mane into the flour, then the egg, then back into the flour.
Arrange on a parchment-lined sheet tray and drizzle lightly with olive oil.
Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
Meanwhile, bring a pot of salted water to a boil and cook the shells until just shy of al dente. Drain and set aside.
To make the cheese béchamel, melt 2 tablespoons butter in a saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, until the raw flour smell disappears and the roux takes on the faintest golden color, forming a blond roux.
Slowly whisk in the milk until smooth.
Lower the heat and add the cheddar, Parmesan, and nutmeg. Stir until melted and silky.
Whisk in 1 cup prepared Sauterelle broth, adding more broth as needed to maintain a smooth, sauce-like consistency. Simmer briefly until fully incorporated. Season to taste with salt and pepper.
Add the shells and toss to coat in the cheese béchamel. If needed, loosen with an additional splash of Sauterelle broth.
Finally, remove from the heat and whisk in the cold butter. This classic French technique, known as monté au beurre, enriches the sauce and gives it a glossy, velvety finish.
To serve, spoon the shells and cheese into bowls and top with the crispy Lion's Mane cutlets. Finish with a scattering of chives, parsley, or microgreens for freshness and color.
Serve immediately.
Thanks to LUCY ARNELL (she/her)
