Lion's Mane

Linguine with Tomato Sauce and Lion's Mane Mushrooms. Standard cooking on the pasta. The sauce started with sliced onion sauteed in olive oil with some salt, dried red pepper flakes, and a little cumin (which was nice). Once the onion softened a bit the mushrooms were added, sliced about 1/8" thick as per the mushroom man's instructions. The sliced mushrooms didn't take much time in the pan to get some color on each side. Then in with the mushroom mixture went a can of whole tomatoes and juice that were first crushed in a bowl. The tomatoes were cooked down with the addition of more salt, pepper, and some pasta water.

As this guy pointed out years ago, the mushrooms are sort of crab-like. I think after being cooked they'd be nice served Napoleon style, layered with avocado and possibly a thick slice or diced tomato. Maybe next time.