Smoked Mushroom Alfredo

Feb 29, 2024 • Tom Jackson

Dive into the tantalizing flavors of Smoked Mushroom Alfredo, a delectable twist on the classic Italian dish. This recipe marries the earthy essence of blue oyster mushrooms, subtly smoked to perfection, with a creamy cashew Alfredo sauce that's both dairy-free and bursting with flavor. Infused with hints of Italian seasoning and the robust aroma of Sicilian extra virgin olive oil, each mouthwatering bite offers a symphony of taste. Paired with al dente fettuccine pasta and garnished with fresh parsley, it's a culinary masterpiece sure to satisfy vegetarians and omnivores alike.

Smoked Mushroom Alfredo

Tom Jackson

Rated 5.0 stars by 9 users

Cuisine

Italian

Servings

4

Prep Time

20 minutes

Cook Time

1 hour

Calories

654

Delight your senses with Smoked Mushroom Alfredo, a fusion of earthy mushrooms, creamy cashew Alfredo sauce, and aromatic Italian herbs. Savor the richness of al dente fettuccine pasta coated in this dairy-free delight, topped with the savory essence of cold-smoked blue oyster mushrooms. It's a culinary adventure that promises to tantalize your taste buds from the first bite.

Ingredients

8 oz blue oyster Mushrooms - cold smoked 1 hour
1/4 cup extra virgin olive oil
1 tsp Cattleman’s Grill Italiano Seasoning

Cashew Alfredo:

1 cup Raw Cashews
1 cup Vegetable broth
2 tbsp extra virgin olive oil
1 each shallot, chopped
1 clove garlic, crushed, peeled
1 tbsp Cattleman’s Grill Italiano Seasoning
1 tbsp nutritional yeast
1/2 pack Rummo Fettucini Pasta
2 1/12 qt water
1 tbsp Jacobsen Salt Co. Kosher Sea Salt
2 tbsp Italian parsley, minced

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Directions

Soak the cashews in veggie broth in a sealed container (quart sized mason jar) for at least 6 hours.
Turn on the Yoder Smokers YS640s Pellet Grill, but do not ignite or “start” the grill, just let the fans run.
Fill a 6” A-MAZE-N Tube Smoker with your favorite wood pellets (we used hickory). Place the tube smoker on the bottom grate, inside the grill, on the left side. Using a torch, ignite the pellets and let burn for 30-60 seconds. Blow the flame out and close the lid.
Tear your mushrooms into equal sized pieces and place on a FrogMat on the second shelf of the grill. Cold smoke the mushrooms for 1-2 hours. Remove from the grill.
Ignite the grill and set at 450ºF.
Preheat a Lodge 12” Steel Skillet in the grill, directly over the fire. Place one quarter cup extra virgin olive oil in the skillet, then add your cold smoked mushrooms and season with Cattleman’s Grill Italiano Seasoning. Cook, stirring occasionally until softened and browned, about 15 minutes, then move to the right side of the grill to keep warm.
Next, make the Cashew Alfredo Sauce. Place a Lodge 10” Steel Skillet over the fire and add two tablespoons extra virgin olive oil. Add the shallot and crushed garlic and cook until softened.
Transfer the shallot and garlic to a blender. Add the remaining Alfredo ingredients. Blend until smooth.
On the induction burner, boil the pasta in Finex dutch oven with one tablespoon of Jacobsen Salt Co. Kosher Sea Salt until al dente, about 5 minutes. Strain and reserve one cup pasta water. Toss the pasta in a little oil to prevent sticking.
Add the alfredo sauce to the dutch oven. Stir and add pasta water to thin to desired consistency. Add the sautéed mushrooms to the pasta.
Serve topped with fresh parsley

Recipe Note

Other Recipes You Might Enjoy:

Creamy Cajun Pasta with Blackened Chicken

Strip Steak with Mushroom Risotto

Recipe Highlights and Insights:

Adding pasta water back into the cooked pasta dish serves several scientific purposes:

1. Starch Content:

When pasta cooks, it releases starch into the cooking water. This starchy water becomes thicker and more viscous as the pasta cooks. Adding it back to the dish helps to thicken the sauce, providing a smoother and creamier texture. The starch in the water acts as a natural thickening agent.

2. Emulsification:

Pasta water contains emulsifiers, which are compounds that help fat and water-based ingredients mix together. When added to the pasta dish, the starchy water helps to emulsify the sauce, ensuring that the oil-based ingredients, like the olive oil in this recipe, combine evenly with the other components of the sauce, creating a cohesive and creamy texture.

3. Seasoning:

Pasta water is typically seasoned with salt during the cooking process. By adding it back into the dish, you're incorporating additional seasoning, which helps to enhance the overall flavor profile of the dish. The salty pasta water can balance and amplify the flavors of the other ingredients in the sauce, providing a more balanced and flavorful dish.

In summary, adding pasta water back into the cooked pasta dish not only helps to thicken the sauce and create a creamy texture but also aids in emulsifying the ingredients and enhancing the overall flavor of the dish, resulting in a more cohesive and delicious meal.