Lion's Mane or Comb Tooth Fettuccini

4 servings fettuccine pasta, cooked al dente according to package directions,
½ to 1 lb. Lion's Mane or Comb Tooth mushrooms, cleaned and cut into bite size pieces
3 cloves garlic, chopped
1 small shallot, chopped
½ small onion, chopped
1 large carrot, julienned
¾ c. frozen peas
4 Tbsp. butter
12 Kalamata olives (preferably fresh with pits) chopped
½ c. dry white wine
1 tsp. dry basil
2 tsp. dry oregano
2 Tbsp. parsley
Parmesan cheese
3 Tbsp. extra virgin olive oil
Salt and pepper

1½ to 2 c. cooking liquid reserved


Heat the olive oil in a large skillet, add garlic, shallots, and onions. Sauté until aromatic. Add the carrot and cook until there is still a slight crunch. Add the butter and mushrooms. When butter melts, add wine and reduce. Add the herbs, salt and pepper to taste. Add the reserved cooking liquid from the pasta and the chopped olives. Mix in as much pasta as the sauce will hold (you may need to add a little more oil or pasta cooking water). Top with Parmesan cheese.