Lemon-Garlic Butter Mushroom with Spiralized Vegetable Noodles
25min
20min
4
265
Chef's Note
For the best texture, don't overcook your spiralized vegetables - they should remain slightly crisp. The portobello mushrooms provide a meaty texture that works perfectly with the garlic-lemon sauce. If you find your zucchini noodles releasing too much water, salt them lightly and let them sit in a colander for 15 minutes before cooking, then pat dry with paper towels.
Tags
Ingredients
1.5 pounds portobello mushrooms
3 medium zucchini
1 medium yellow squash
2 large carrots
4 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic
1/2 teaspoon red pepper flakes
2 whole lemons
1/4 cup fresh parsley
2 tablespoons fresh basil
1 cup cherry tomatoes
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons nutritional yeast
1 tablespoons soy sauce
Instructions
- 1
Clean 1.5 pounds of portobello mushrooms and slice them into 1/2-inch thick strips. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Spiralize 3 medium zucchini, 1 medium yellow squash, and 2 large carrots using a spiralizer on medium thickness setting. If you don't have a spiralizer, use a vegetable peeler to create long ribbons. Set aside on paper towels to absorb excess moisture.
- 3
Mince 6 cloves of garlic and chop 1/4 cup fresh parsley and 2 tablespoons fresh basil. Halve 1 cup of cherry tomatoes. Zest and juice 2 lemons, keeping zest and juice separate.
- 4
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the spiralized vegetables and sauté for 3-4 minutes until just tender but still crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and cover to keep warm.
- 5
In the same skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add the mushroom strips in a single layer and cook for 3-4 minutes per side until browned and tender. Transfer to a plate.
- 6
Reduce heat to medium and add the minced garlic and 1/2 teaspoon red pepper flakes to the skillet. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- 7
Add 1/4 cup white wine and 1 tablespoon soy sauce to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
- 8
Add the lemon juice, lemon zest, and remaining 2 tablespoons butter to the skillet. Stir until butter is melted and sauce is slightly thickened, about 2 minutes.
- 9
Return the mushrooms to the skillet and toss to coat in the sauce. Cook for 1 minute to reheat the mushrooms.
- 10
Add the halved cherry tomatoes and cook for 1 minute until slightly softened.
- 11
Return the spiralized vegetables to the skillet and gently toss everything together to combine and coat with the sauce. Heat for 1-2 minutes.
- 12
Remove from heat, sprinkle with 2 tablespoons nutritional yeast, fresh parsley, and basil. Serve immediately.
Nutrition Information (per serving)
265
12g
18g
16g
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