Imagine your favorite creamy, cheesy Alfredo — but without any wheat, gluten or even fuss.

And with very few carbs.

In fact, this Alfredo comes together so fast, it’s practically done once you boil a pot of water.

That’s because this is “Enoki Alfredo.”

Yes, this clever one-pot recipe substitutes the usual long strands of pasta for the skinny-stemmed, tiny-capped white mushrooms instead.

It’s from “Cooking with Mushrooms” (Artisan, 2022), of which I received a review copy, the first cookbook by Andrea Gentl, an award-winning food and travel photographer.

The informative book includes a primer on mushroom varieties, including how best to use them, as well as their nutritional properties, along with advice for shopping, storing, cleaning, and prepping them. There’s even a section on how to grow your own mushrooms.

Nearly 100 recipes, for both fresh and dried mushrooms, are included. They are certain to broaden your horizons when it comes to enjoying them, too. Wrap your head around “Mushroom Jerky,” Mushroom Rose Cardamom Rye Granola,” “Crispy Rack of Oyster Mushroom,” “Mezcal Mushroom Margarita,” and “Coconut Dark Chocolate Porcini Pots de Creme.”

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