Asian Zucchini Noodles with Brown Clamshell Mushrooms

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!


  • 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


  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





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