Linguine with Cordyceps, Caramelized Shallots, and Fresh Arugula in a Summery White Wine Sauce

With soup season right around the corner, we thought we’d take a second to share one final favorite summer recipe, perfect for a lazy backyard lunch or supper. Reminiscent of linguine with clam sauce, the inclusion of Cordyceps packs a pleasing umami punch to the palate with a slightly sweet aftertaste. Paired with an earthy, mineral-driven wine like an Italian Verdicchio, it’s a stellar dish to savor the waning moments of summer. And thanks to Cordyceps anti-inflammatory, heart-helping, stamina-increasing properties, it’s the perfect fuel to help you face whatever the fall has to bring.

1 package (16 oz.) of linguine
4 oz. of fresh Cordyceps
¼ cup of good olive oil
2 shallots, thinly sliced
5 garlic cloves, thinly sliced
¼ cup of dry white wine
a large handful of arugula
½ cup of chopped Italian parsley
sea salt and freshly ground pepper to taste
dried red pepper flakes
Parmesan

Bring a large pot of salted water over high heat. While waiting for it to boil, slowly sauté shallots over medium-low heat for about 15 minutes, being careful not to burn.

Add garlic and sauté for another 10 minutes or so, until the edges become brown but not burned. Add pasta to boiling water.

Add the wine and scrape up any brown bits, simmering until the liquid is reduced by half.

Add the Cordyceps to the pan, seasoning with salt and pepper, and cook until wilted.

When pasta is al dente, drain and add to pan, tossing until the Cordyceps are evenly distributed and the linguine is shining with sauce. Add arugula, parsley, and pepper flakes, and toss to coat the pasta.

Serve with a sprinkling of freshly grated Parmesan cheese and a healthy pour of Verdicchio, and enjoy!

Not trying to spend the last magical moments of summer inside a hot kitchen? Kick back with one of our ice-cold mushroom bevvies and drink your way to better health!

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