As written, this is a simple pasta dish with peas, butter, and prosciutto, meant to showcase the prosciutto with a minimum of competing flavours. We didn't have any prosciutto, but we did have a bunch of pink oyster and lion's mane from our local mushroomerie, Noki Farms. They were recommended to us as having a sort of bacon-y and chicken-y flavour, respectively, and I figured, why not use them in place of the prosciutto?

The result probably did not closely resemble the original recipe, but it was very tasty. I suspect you could significantly play with the mushroom proportions and types and still get good results, too.

Tagliolini alla Romagnola (mushroom style)

Adapted from The Classic Pasta Cookbook (p.90)

Ingredients

• For 1 pound dry, store-bought pasta
• 240mL green peas (ideally fresh and just cooked, but frozen also work fine)
• 6 tbsp butter
• 250 g lion's mane mushrooms, sliced
• 125 g pink oyster mushrooms, sliced
• parmesan for serving

Directions

1. Cook the pasta al dente.
2. Meanwhile, melt the butter in a large skillet over medium-high heat.
3. Add the mushrooms and cook until they have released their liquid and cooked down.
4. Season with salt and pepper, toss with the pasta, and serve with parmesan.