Creamy Mushroom Zoodles
Indulge in a lusciously creamy and flavorful dish with these autoimmune-friendly zoodles, accompanied by a rich and savory mushroom sauce. Savor the taste of comfort food without the guilt, thanks to this nutrient-packed, grain-free recipe. Perfect for anyone on the Autoimmune Protocol (AIP) or seeking a healthy and satisfying meal.
ingredients
- 2 medium zucchini, spiralized
- 1 cup mushrooms, sliced
- 1/4 cup coconut cream
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Add minced garlic and sauté for 1-2 minutes until fragrant.
- 3.
Add sliced mushrooms and cook for 5-7 minutes until browned and tender.
- 4.
Sprinkle dried thyme, salt, and pepper over the mushrooms.
- 5.
Add coconut cream to the skillet and stir until well combined.
- 6.
Reduce heat and simmer for 3-4 minutes, allowing the sauce to thicken.
- 7.
In a separate pan, sauté the zucchini noodles in olive oil for 2-3 minutes until al dente.
- 8.
Divide the zoodles into serving bowls and top with the creamy mushroom sauce.
- 9.
Garnish with fresh parsley for a burst of flavor.
- 10.
Enjoy this delicious, AIP-friendly meal!
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