Ohhhh boy this is a good one! Vegan Chicken Fettuccine Alfredo made from the ❤️ of my childhood. Super easy to throw together even though this looks hard 🤣 full deets below 👇🏽 Broken down into sections as usual!
Lions Mane Directions:
Notes: Do not wash your lions mane with water, simply clean off all excess debris and cut any areas needed. Your pan should always be a medium high - high the whole cooking experience.
Begin by heating your iron skillet with 1 tbsp of butter!
Add your clean lions mane to the hot skillet and top with your seasoning evenly on each. Once seasoned to your liking, press sternly to remove excess liquid from the mushroom- about 5-10 seconds and allow it to cook on that side for 3-5 minutes. Flip the mushroom and repeat the press and 3-5 minute wait. Once both sides are nice and charred, top your mushroom with another tbsp of butter, lemon juice, white wine, sage, and rosemary. Repeat the pressing technique again on each side of the lions mane and top with extra butter if needed. Let rest for 2 minutes, slice and serve as desired.
Cashew Cream:
Boil your cashews for 15 minutes and drain or soak overnight. Add to a blender along with your oat milk and salt and blend until smooth! Store in an airtight container and enjoy!
Pasta Sauce:
Combine all ingredients (cashew cream, preserved pasta water, fresh garlic, salt, and pepper) in a skillet and sauté until well mixed, add in your cooked noodles of choice and enjoy!
