Give the mushrooms a clean if necessary, removing any dirt.
Trim and discard the stems and slice the mushrooms, set aside.
Melt ghee in large fry pan over medium heat and add mushrooms, garlic, shallots. Cook, stirring, 15 minutes.
Add stock, increase heat to high and cook for 2 minutes.
Add coconut cream and cook until liquid reduces to sauce-like consistency and is thick enough to coat spoon.
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.
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.
Sprinkle over a little parmesan cheese and season with salt and pepper.
Serve immediately while nice and hot.
Ingredients
Directions
Give the mushrooms a clean if necessary, removing any dirt.
Trim and discard the stems and slice the mushrooms, set aside.
Melt ghee in large fry pan over medium heat and add mushrooms, garlic, shallots. Cook, stirring, 15 minutes.
Add stock, increase heat to high and cook for 2 minutes.
Add coconut cream and cook until liquid reduces to sauce-like consistency and is thick enough to coat spoon.
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.
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.
Sprinkle over a little parmesan cheese and season with salt and pepper.
Serve immediately while nice and hot.