Zoodles with Thyme Sautéed Mushrooms

Zoodles with Sautéed Mushrooms | Add A Little

Don’t let the title fool you – although this dish sounds super simple, it’s anything but!

Zoodles with Sautéed Mushrooms | Add A Little

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.

Zoodles with Sautéed Mushrooms | Add A Little

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.

Zoodles with Sautéed Mushrooms | Add A Little