Zoodles with Mushrooms
Zoodles with mushrooms – we’ve been busy picking pine mushrooms up in beautiful Beechworth, so thought we’d better make the most of them. This mushroom pasta sauce uses a variety of mushrooms (pine, button, swiss and shitake). I ‘ve gone for the zucchini noodles (zoodles) because we love them and they add a green element to the dish, you can use any pasta you like. Instead of parmesan cheese, I have grated macadamia nuts over the top, which gives a nice creamy texture.
Serves: 4
Ingredients
- 800gm of assorted mushrooms, such as pine, swiss brown, portobello, oyster, shitake roughly chopped
- 2 garlic cloves, finely sliced
- 6 silverbeet leaves finely sliced
- ¼ cup of olive oil
- 1 teaspoon finely chopped fresh thyme
- 2 tablespoons of white wine
- 1 cup of chicken or vegetable stock
- ¼ cup of parsley leaves
- A few macadamia nuts, to grate on top
- Chilli flakes, (to serve, optional)
- 3 large zucchini, spiralised
Instructions
- Heat the oil, over low -medium heat in a large fry pan stir in the garlic and thyme and cook for a 1 minute
- Add the mushrooms, silverbeet and white wine
- Season with salt and pepper
- Stir often until the mushrooms and silverbeet are tender (about 10 minutes)
- Add the Zucchini (Zoodles) and cook for another 3-4 minutes, continuously stirring
- To serve
- Season with salt and pepper
- Top with fresh parsley, grated macadamia nuts, chili flakes, salt and pepper
