I am finding mushrooms to be an awesome versatile ingredient. Not only is it nutritious, cheapish and delicious – it can also be used in a variety of dishes. Breakfasts, roast veggies, quiches, pies, sauces – the list goes on and on.
In this recipe of Creamy Mushrooms with Zucchini Noodles, button mushrooms shines as the star of this dish, smothered in a creamy, wholegrain mustard sauce served with sautéed zucchini noodles. How much more goodness can you get?
I also use Greek Yogurt as my “kitchen cheat” here, for an instant creamy sauce by adding it to the fried mushrooms and seasoning it with salt, black pepper, Portuguese spice and wholegrain mustard.
It sure is an easy, no fuss idea for dinner or for a lazy lunch over the weekend. Creamy mushrooms with Zucchini Noodles are meat free, carb free and totally comforting. Make it your own by adding grilled chicken or even beef strips if you like. Have a good one!
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings | people |
- 4 tablespoons butter
- 2 cups mushrooms chopped
- 1 clove garlic minced
- few sprigs fresh thyme
- 300 gr plain thick yogurt
- salt and black pepper to season
- 5 ml portuguese spice to season
- 3 tablespoons whole grain mustard
- 2 tablespoons butter
- 350 gr zucchini sliced into ribbons
- salt and black pepper to season
- grated parmesan to serve
Ingredients
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- In a medium saucepan, heat the butter and sauté the mushrooms, garlic and herbs until soft.
- Add the yogurt and mix through, until it is completely incorporated and heated up.
- Season with spices and mustard, set aside.
- In a nonstick pan heat the other butter and sauté the zucchini noodles until it changes colour, season.
- Plate the zucchini noodles and top with creamy mushrooms and grated parmesan. Serves two.
