• Zucchini and Shiitake Spaghetti My Way

    Zucchini and Shiitake Spaghetti My Way

    This is the way I prepare zucchini spaghetti with shiitake mushrooms. They have so much of that earthy yet delicate taste. You can even take that recipe and transform into a wonderful earthy soup! Just mix the cooked ingredients with some chicken or vegetable broth!

     

    Ingredients for 4 servings or 6-8 side dish portions:

    • 3 to 4oz fresh shiitake mushrooms (you can substitute with other mushrooms like button mushrooms but it won’t have the same delicious taste)

    • 1/3 cup extra virgin olive oil

    • 2 tbs. lemon juice

    • 1 medium shallot, minced

    • 2-3 cloves garlic, finely minced

    • 1 .5 to 2 pounds zucchini (I prefer the large ones, less spiralizing lol)

    • 3 tbs. each of thinly sliced chives and parsley

    • Freshly grated Parmesan or pecorino

    • Salt and pepper to your taste.

     

    Instructions: 

    • Brush the mushrooms to get rid of any debris. Then cut the stems. Cut the mushroom into thin slices lengthwise. Reserve in a bowl (squeeze some lemon if you are afraid they will turn brown)

    • Whisk together the olive oil, lemon juice, minced shallot and garlic

    • Heat in a large pan on medium heat and when the shallot turns translucent, add the mushrooms

    • Add salt and pepper to your taste

    • Let cook on medium heat for 10 minutes. Let the extra water coming out of the mushrooms reduce. Make sure you toss regularly

    • Cut the zucchini lengthwise into pasta spaghetti  into your spiralizer

    • Toss the zucchini into the pan with the mushrooms. Let cook briefly for 10-25 minutes, stirring occasionally. Make sure the pasta stays firm. It just needs delicate heating

    • Transfer to a serving platter; sprinkle with the parsley and chives

    • Serve with the grated cheese or let people grate their own cheese.

     

    Enjoy my friends, it is healthy and provide a good source of protein to vegetarians with the shiitake mushrooms.

     

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