Creamy Mushrooms with Zucchini Noodles
A delightfully delicious plant based meal that is full of flavour. Perfect paired with spiralled zucchini noodles, this dish is a great mid week meal option as it's so quick and easy. Alternatively you could serve with gluten free pasta or toast, the choice is yours.
Ingredients
- 300 g Brown Mushrooms - wiped clean with paper towel and sliced
- 3 Cloves Garlic - finely diced
- 1 TBS Cold Pressed Organic Olive Oil
- 1 Medium Red Onion - peeled and diced
- 1 Tsp Celtic Sea Salt
- 1/2 Cup Organic Coconut Yoghurt - plain
- 2 Spring Onions - sliced
- 2 TBS Chopped Cashew Nuts - Toasted
- 4 Medium Zucchini's - Spiralized
- 1 TBS Fresh Lemon Juice - over the zucchini to avoid it turning brown
Instructions
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Prep, clean, spiralize and chop all your vegetables. In a seperate bowl, add the spiralled zucchini noodles and fresh lemon juice and stir well. This will help avoid the noodles from turning brown/oxidising. Set them aside.
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Heat u the olive oil in a pan on a medium-high heat. When temperature is reached, add the garlic and sauté and reduce heat to medium, Cook until golden brown.
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Add the red onion and salt and cook until golden brown and caramelised. I find I get this right by cooking initially on a medium heat util soft and then Turing up the heat to sauté (without burning) to reach that beautiful caramelised tone.
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When everything is beautifully golden and caramelised, add all the chopped mushrooms and cook for a further 3-4 mins, stirring often until the mushrooms are soft.
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Lastly, stir through the coconut yoghurt on a medium-low heat.
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Pop the zucchini noodles on to steam for a few minutes, or alternatively cook your pasta or toast.
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Lightly toasted the chopped cashew nuts.
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Serve the noodles on a plate, followed by the creamy mushrooms - topped with lightly toasted cashews and spring onions. Enjoy!
Recipe Notes
- Use Organic wherever possible and try to support local brands and products. Remember your re-usable bags when shopping for your ingredients.