Low Carb Mushroom “Pasta”

AuthorStaff WriterCategoryDifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 kg Assorted Mushrooms
 1 tbsp Finely minced shallots (or onion)
 1 tsp Finely minced garlic
 1 tbsp Ghee
 ¼ cup Chicken stock (or vegetable stock for vegetarian)
 ½ cup Coconut cream
 2 Medium to Large Zucchini
 4 tsp Grated parmesan cheese
 Salt and Pepper to taste
1

Give the mushrooms a clean if necessary, removing any dirt.

2

Trim and discard the stems and slice the mushrooms, set aside.

3

Melt ghee in large fry pan over medium heat and add mushrooms, garlic, shallots. Cook, stirring, 15 minutes.

4

Add stock, increase heat to high and cook for 2 minutes.

5

Add coconut cream and cook until liquid reduces to sauce-like consistency and is thick enough to coat spoon.

6

Meanwhile prepare your zucchini “pasta”. To make your pasta you can use a spiralizer and create long spirals of “pasta/noodles”. You can also use a vegetable peeler or mandolin and peel long lengths of the zucchini, making lots of long ribbons.

7

Divide your zucchini pasta among four serving bowls. Once the mushrooms are ready spoon over the “pasta” tossing lightly so the heat from the mushrooms lightly blanches the zucchini.

8

Sprinkle over a little parmesan cheese and season with salt and pepper.

9

Serve immediately while nice and hot.

Ingredients

 1 kg Assorted Mushrooms
 1 tbsp Finely minced shallots (or onion)
 1 tsp Finely minced garlic
 1 tbsp Ghee
 ¼ cup Chicken stock (or vegetable stock for vegetarian)
 ½ cup Coconut cream
 2 Medium to Large Zucchini
 4 tsp Grated parmesan cheese
 Salt and Pepper to taste

Directions

1

Give the mushrooms a clean if necessary, removing any dirt.

2

Trim and discard the stems and slice the mushrooms, set aside.

3

Melt ghee in large fry pan over medium heat and add mushrooms, garlic, shallots. Cook, stirring, 15 minutes.

4

Add stock, increase heat to high and cook for 2 minutes.

5

Add coconut cream and cook until liquid reduces to sauce-like consistency and is thick enough to coat spoon.

6

Meanwhile prepare your zucchini “pasta”. To make your pasta you can use a spiralizer and create long spirals of “pasta/noodles”. You can also use a vegetable peeler or mandolin and peel long lengths of the zucchini, making lots of long ribbons.

7

Divide your zucchini pasta among four serving bowls. Once the mushrooms are ready spoon over the “pasta” tossing lightly so the heat from the mushrooms lightly blanches the zucchini.

8

Sprinkle over a little parmesan cheese and season with salt and pepper.

9

Serve immediately while nice and hot.

Low Carb Mushroom “Pasta”

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