I enjoy cooking by myself. It’s a meditation, really; a chance to focus on the ingredients and process.
It’s not often that I’ll recommend eating wheat or pasta, but sometimes comfort food trumps perfect food. I whipped up this dish on a cold and dreary San Francisco weekday evening and it hit the spot. It took next to no time at all, and the time it did take was incredibly relaxing.
If you are able to find Lion’s Mane Mushrooms, you are lucky. It’s not a common ingredient but it’s worth the search. Lion’s Mane is a powerful mushroom that supposedly improves neuronal function among many other things. I anecdotally attest better memory, relaxation and recall when taking Paul Stamet’s Lion’s Mane Mushroom supplement, and it’s not just my mind that improves, but also my body. I attribute increased speed at learning coordination skill to the supplement; things like drawing, writing, ping pong, soccer, pool, etc. This things considered, I cook with the real thing as often as I can get it, and take a supplement daily.
Lion’s Mane links:
- Greenmedinfo studies on Lion’s Mane
- Paul Stamets talking about Lion’s Mane mushroom on the Joe Rogan Podcast
- Product detail
On to the recipe! I hope you enjoy.
Ingredients
Wild Shrimp
Lion’s Mane Mushroom
Maitake Mushroom
Oregano
Grass-fed Butter
Sea Salt
Black Pepper
Turmeric
Cayenne Pepper
Lemon
Pasta
Process
I shelled the shrimp and sautéed the shells in grass-fed butter with turmeric, pepper, salt and oregano.
While the shrimp shells simmered in the fat, I boiled water with a pinch of salt and lemon juice.
I transferred the shrimp shells and fat into the water to boil so as to grab both the fat-soluble and water-soluble nutrients from the shrimp shells
I begin sautéing my Lion’s Mane and Maitake mushroom with turmeric, pepper, salt and butter.
I add fresh oregano.
My shrimp are plump and ready to cook. I wait on the stock to steal nutrients from the shrimp shells before I strain them out.
I squeeze lemon into the mushrooms and butter while they cook. I add oregano.
I lay the shrimp in to sauté with the mushrooms.
I dust the shrimp with cayenne pepper.
I wait.
I strain the shells out of the broth.
I add pasta. I want there to be plenty of broth-to-pasta, so I add pasta sparingly.
The pasta is done. I plate. I snap a pic. I eat.
I decide not to edit or proof read. Because, dinner.