Asian Zucchini Noodles with Brown Clamshell Mushrooms

30 May

Processed with Rookie

Haven’t used brown clamshell mushrooms before?   It’s said to have a mild clamfish taste (as I was raised vegetarian and never ate meat I cannot compare!).  Want to learn more about these beauties, click here!

Ingredients:

  • 2 medium sized zucchinis
  • 1 Cup brown clamshell mushrooms OR mushrooms of choice
  • 3 Tablespoons organic gluten-free tamari
  • 1 1/2 Tablespoons sesame oil + Additional 1 Tablespoon sesame oil to saute the mushrooms
  • 1/2 Tablespoon grated ginger
  • 1 teaspoon rice vinegar
  • Salt to taste
  • Optional: 1-2 teaspoons sesame seeds

Directions:

  1. In a medium sauce pan on medium-high heat add  your additional sesame oil, mushrooms, and saute until tender (about 10  minutes). IMG_8016s
  2. Using a vegetable peeler, peel your zucchini into ribbons (or use a spirilizer if you have one).  In a medium sized bowl combine your tamari, sesame oil, ginger, vinegar, and whisk to combine.  Add in your zucchini noodles & sauteed mushrooms and let marinate for 15-20 minutes.  May serve chilled.  IMG_8021
  3. This dish pairs well with my Firecracker Tofu and Perfect Fried Rice!Processed with Rookie fried rice2
  4. Enjoy eating whole!IMG_8024s IMG_8038s

 

 

 

3 Responses to “Asian Zucchini Noodles with Brown Clamshell Mushrooms”

  1. alifemoment May 30, 2014 at 11:01 am #

    Delicious and beautiful! 🙂

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