House made Tagliatelle with Lions Mane Mushroom

Ingredients

• 2 cups canola oil
• 2 cups olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon peppercorns, plus ground pepper for sprinkling
• 8 cloves garlic
• 4 bay leaves
• 3 pods star anise
• 2 sprigs fresh rosemary
• 2 sprigs fresh sage
• Small handful fresh thyme
• 10 Roma tomatoes
• Salt
• 2 tablespoons sugar
• 1 pound unsalted butter
• 1 teaspoon finely chopped shallot
• 2 teaspoons lemon juice
• 1 packed tablespoon fresh tarragon
• 250 grams 00 flour
• 125 grams semolina
• 2 whole eggs plus enough yolks to reach 250 grams total
• 1 pound lion’s mane mushrooms
• 1 1/2 cups grated Parmigiano-Reggiano
• 6 pinches pea shoots
• Fresh flat leaf parsley leaves, for serving
• 6 teaspoons breadcrumbs
• Truffle oil, for drizzling

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