Levantine Wood Ear Mushroom over Angel Hair Pasta

Levantine-inspired comfort food: tender wood ear mushroom paired with purslane, sun-dried tomato and potato and angel hair pasta, finished with borage and mint and a hit of saffron and coriander seed. 1. Pat the wood ear mushroom dry and season with salt, saffron and coriander seed. 2. Heat canola oil in a heavy pan and grill the wood ear mushroom until it develops a deep golden crust, about 14 minutes. 3. Add purslane, sun-dried tomato and potato to the pan and cook until just tender, stirring in borage and mint for fragrance. 4. Cook the angel hair pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.