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Cajun Lobster Mushroom Alfredo
If you love creamy pasta with mad flavor, this recipe is for you. I can only get Lobster Mushrooms during this time of year in San Diego, but I get so excited when I do. I had this recipe in mind for a while and could not wait to try it. Lobster mushrooms have this amazing texture that stays pretty firm when cooking. They have so much flavor and have a very fishy-like smell when uncooked. The Cajun lobster sauce took this to the next level. If you can not get your hands on Lobster Mushrooms, try it with Chanterelle mushrooms, Coral mushrooms, or Shrimp of the Woods. Remember to always buy your mushrooms from a reputable supplier or experienced foragers.
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Shopping List
Ingredients
- Lobster mushrooms
- 2 Tbsp vegan butter
- 1/4 cup onions, chopped
- 1-2 sprigs fresh thyme
- pinch of salt
- freshly squeezed lemon juice
- 1/4 cup white cooking wine
Cajun Alfredo Sauce
- 1 cup raw cashews (soak 1-2 hours)
- 2-3 cloves garlic (roasted OR smoked)
- 3/4 cup vegetable broth
- 1/2 cup unsweetened, unflavored plant milk
- 1 Tbsp lemon juice
- 2 - 3 Tbsp nutritional yeast
- 1/4 onion (roasted OR smoked)
- 1 red bell pepper (roasted OR smoked)
- 1 Tbsp white miso
- 1 Tbsp Cajun seasoning
Additional Ingredients
- 12 ounces pasta noodles
- fresh spinach
- corn on the cob
- parsley to garnish
Directions
- Roast OR smoke garlic, onion, and red bell pepper from the Cajun Alfredo Sauce ingredient list. Add to a blender with all the ingredients for the sauce and blend until smooth. Place to the side.
- Clean the lobster mushroom with a brush and water to remove any dirt. Cut mushrooms into small chunks.
- Add mushrooms to a pan with vegan butter and sear on both sides while pressing the water out with a heavy pan or cast iron press. (Cook for 5 minutes, then flip mushrooms and cook for an additional 5 minutes.) Add ¼ cup chopped onions, fresh thyme, and salt & pepper to the pan. Cook for 2-3 minutes. Squeeze in the juice of ½ lemon and add the white wine. Reduce heat and saute until wine is cooked down.
- Add cajun alfredo sauce and a handful of spinach to the pan. Stir to combine.
- Boil pasta to al dente, then mix the pasta with the sauce
- Garnish with fresh parsley and serve with steamed corn on the cob.
Enjoy!
Shopping List
Ingredients
- Lobster mushrooms
- 2 Tbsp vegan butter
- 1/4 cup onions, chopped
- 1-2 sprigs fresh thyme
- pinch of salt
- freshly squeezed lemon juice
- 1/4 cup white cooking wine
Cajun Alfredo Sauce
- 1 cup raw cashews (soak 1-2 hours)
- 2-3 cloves garlic (roasted OR smoked)
- 3/4 cup vegetable broth
- 1/2 cup unsweetened, unflavored plant milk
- 1 Tbsp lemon juice
- 2 - 3 Tbsp nutritional yeast
- 1/4 onion (roasted OR smoked)
- 1 red bell pepper (roasted OR smoked)
- 1 Tbsp white miso
- 1 Tbsp Cajun seasoning
Additional Ingredients
- 12 ounces pasta noodles
- fresh spinach
- corn on the cob
- parsley to garnish
Directions
- Roast OR smoke garlic, onion, and red bell pepper from the Cajun Alfredo Sauce ingredient list. Add to a blender with all the ingredients for the sauce and blend until smooth. Place to the side.
- Clean the lobster mushroom with a brush and water to remove any dirt. Cut mushrooms into small chunks.
- Add mushrooms to a pan with vegan butter and sear on both sides while pressing the water out with a heavy pan or cast iron press. (Cook for 5 minutes, then flip mushrooms and cook for an additional 5 minutes.) Add ¼ cup chopped onions, fresh thyme, and salt & pepper to the pan. Cook for 2-3 minutes. Squeeze in the juice of ½ lemon and add the white wine. Reduce heat and saute until wine is cooked down.
- Add cajun alfredo sauce and a handful of spinach to the pan. Stir to combine.
- Boil pasta to al dente, then mix the pasta with the sauce
- Garnish with fresh parsley and serve with steamed corn on the cob.
Enjoy!
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