Mushroom Alfredo Pasta (serves 3-4)

I’ve really been missing olive garden’s chicken Alfredo here a great alternative for lacto-vegetarians. Also most hard cheese and Parmesan uses animal rennet I opted for the at home version if actually vegetarian BelGioioso's Parmesan is animal rennet free and you can pretty much find it anywhere. I hope you try and enjoy my recipe!!

Lion’s Mane Alfredo

Ingredients

Alfredo Sauce

- 2 tbsp butter

- 1 tbsp flour

- 1 cup heavy cream

- ½ cup BelGioioso's Parmesan cheese

- ¼ cup pasta water (reserved from cooking pasta)

- Salt, pepper, garlic powder (to taste)

Lion’s Mane Steaks

- 1 large Lion’s Mane mushroom (cut into 1–2 inch thick “steaks”)

- 1 tbsp olive oil

- 1 tbsp Better Than Bouillon Vegetarian No Chicken Base

- Preferred seasonings (garlic powder, onion powder, pepper, cayenne)

- ½ tsp blackstrap molasses (optional)

Other

- Pasta of choice (fettuccine is classic)

Instructions

1. Prep the Mushroom

- Preheat oven to 400°F (200°C).

- Slice Lion’s Mane into thick “steaks.

- Place on parchment-lined tray, brush with olive oil, and roast 20 minutes, flipping halfway, until golden brown.

2. Make the Marinade

- Mix together: Better Than Bouillon base, olive oil, chosen seasonings, and optional molasses.

- Brush or spoon this marinade over the hot mushroom right after roasting so they absorb the flavor.

- After marinating for 15-30 minutes pan sear the mushrooms for about 3 mins each side

3. Cook the Pasta

- Bring salted water to a boil. Cook pasta per package directions.

- Reserve ¼ cup pasta water before draining.

4. Make Alfredo Sauce

- In a skillet, melt butter over medium heat.

- Stir in flour, whisk for ~1 minute to form a roux.

- Slowly whisk in heavy cream until smooth and slightly thickened.

- Stir in Parmesan. Season with salt, pepper, and garlic powder.

- If too thick, loosen with pasta water.

5. Assemble & Serve

- Toss pasta in Alfredo sauce until coated.

- Plate pasta, then top each portion with a Lion’s Mane steak.

- Spoon extra sauce on top and finish with Parmesan or fresh herbs

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