Cajun Lobster Mushroom Alfredo

Ingredients

• lobster mushrooms (Cleaned and cut into small chunks; quantity was not specified. Chanterelle, coral, or shrimp of the woods mushrooms may be substituted. Buy wild mushrooms from a reputable supplier or experienced forager.)
• 2 tbsp vegan butter
• 0.25 cup onion, chopped (For sautéing with the mushrooms)
• 1 sprig fresh thyme
• salt (A pinch, plus pepper to taste)
• 0.5 lemon lemon juice (Freshly squeezed; approximately 1–2 tablespoons, added to the mushroom pan)
• 0.25 cup white cooking wine
• 1 cup raw cashews (Soak for 1–2 hours, then drain)
• 2 cloves garlic (Roasted or smoked)
• 0.75 cup vegetable broth
• 0.5 cup unsweetened, unflavored plant milk
• 1 tbsp lemon juice (For the Cajun Alfredo sauce)
• 2 tbsp nutritional yeast
• 0.25 onion (Roasted or smoked; for the Cajun Alfredo sauce)
• 1 red bell pepper (Roasted or smoked; for the Cajun Alfredo sauce)
• 1 tbsp white miso
• 1 tbsp Cajun seasoning
• 12 oz pasta noodles
• fresh spinach (A handful; quantity was not specified)
• corn on the cob (Steamed for serving; quantity was not specified)
• fresh parsley (For garnish; quantity was not specified)

Steps

1. 1

   Soak the raw cashews in water for 1–2 hours. Drain them before making the sauce.

2. 2

   Roast or smoke the garlic, the quarter onion, and the red bell pepper designated for the Cajun Alfredo sauce until softened and fragrant.

3. 3

   Add the roasted or smoked garlic, onion, and red bell pepper to a blender along with the drained cashews, vegetable broth, plant milk, lemon juice, nutritional yeast, white miso, and Cajun seasoning.

4. 4

   Blend the sauce until completely smooth and creamy. Set it aside while preparing the mushrooms and pasta.

5. 5

   Clean the lobster mushrooms with a brush and water to remove dirt. Cut them into small chunks.

6. 6

   Melt the vegan butter in a large skillet over medium heat. Add the mushroom chunks.

7. 7

   Sear the mushrooms on both sides while pressing out excess water with a heavy pan or cast-iron press. Cook for about 5 minutes, then flip and cook for an additional 5 minutes, until browned and firm.

8. 8

   Add the chopped onion, fresh thyme, and a pinch of salt and pepper to the skillet. Cook for 2–3 minutes, until the onion softens and the aromatics are fragrant.

9. 9

   Squeeze the juice of half a lemon into the skillet, then add the white cooking wine. Reduce the heat and sauté until the wine has cooked down and the pan is no longer watery.

10. 10

    Add the Cajun Alfredo sauce to the skillet with the mushrooms.

11. 11

    Add a handful of fresh spinach and stir until it is combined with the sauce and just wilted.

12. 12

    Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta.

13. 13

    Add the drained pasta to the skillet and mix until the noodles are evenly coated with the Cajun mushroom Alfredo sauce.

14. 14

    Garnish with fresh parsley. Serve immediately with steamed corn on the cob.

Notes

The quantity of lobster mushrooms, spinach, corn, and parsley was not specified in the source; practical estimates are provided. Use caution with wild mushrooms and obtain them from a reputable supplier or experienced forager. The sauce and mushroom mixture are best served immediately with the pasta.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• plant-based
• pasta
• Cajun-inspired
• mushroom