Don’t let the title fool you – although this dish sounds super simple, it’s anything but!
Zoodles are lightly sautéed so they still retain their bite but are topped with the most fragrant thyme and sake sauteed mushrooms to bring out the incredible earthy flavour.
Sake is like my secret weapon, of course you can use it interchangeably with white wine in this recipe, but either way, make sure you use something as it really takes this dish from boring to tantalising to your senses.
Zoodles with Sautéed Mushrooms vegan, gluten free, dairy free
Serves 1
This is a super light, healthy and quick dish to make but tastes amazing. The earthiness of the mushrooms are perfect with the light zoodles and the garlic infused olive oil that you add at the end bring the dish to an amazing close.
1-2 zucchini, spiralised (if you don’t have a spiraliser, look here!)
Handful of mushrooms
Fresh or dried thyme
Dash of sake (or white wine)
Extra virgin olive oil
Salt and pepper, to taste
Garlic infused olive oil (to serve)
Add some olive oil to the pan and sauté your zucchini with a pinch of salt.
After about 2 minutes, they should be lightly cooked but still retain their texture. Set aside.
Heat a non stick pan to high and without adding any oil, add your mushrooms and a pinch of salt.
Let them sit for a minute until they’ve browned on one side and then stir.
Add the thyme and black pepper and sauté until slightly fragrant, then add the sake.
Wait for the sake to evaporate and then you can add the mushrooms to the zucchini.
Serve immediately.
Add A Little 
My family loves zoodles and I’m so excited to have such a new, tasty dish to bring to them! Millie, I had two questions:
(1) what kind of sake do you most recommend, and (2) do you infuse your olive oil in garlic yourself or do you buy it that way? If we cannot find garlic infused olive oil, is there an easy alternative to this piece of the recipe? And thank you for sharing!
Great to hear Seema! To answer your questions, I always buy my sake when I go to Japan so I would recommend trying to find Japanese sake in a Japanese store near you. Otherwise, a dash of white wine works equally well and is still delicious! For the garlic infused oil, I make my own! I just get about 2 cloves of garlic and slightly bash them and put them in a bottle of extra virgin olive oil. It’s so delicious and goes well on anything! Enjoy!
How simple! I’m so happy to hear I can improve all my olive oil-based dishes with such a quick trick! And I definitely would prefer to try this dish with some quality sake before anything else. Thank you, so much Millie!