MUSHROOMS MIXED WITH ZOODLES
• 2 tbsp coconut oil or ghee • 1 onion, finely diced • 2 cloves garlic, minced • 250g button mushrooms, halved • 125g baby button mushrooms • ½ tsp smoked paprika • ¼ cup white wine • ½ cup vegetable stock • 1 cup crème fraîche • himalayan salt and black pepper • 350g zoodles, blanched • fresh thyme, to sprinkle • grated parmesan cheese, to serve 1. Heat the coconut oil in a pan, toss in the onion and sauté until golden. Then add the garlic and sauté for another minute. 2. Increase the heat, add the mushrooms and cook until all the liquid has evaporated and the mushrooms are browned. Sprinkle with paprika, add the white wine and allow to bubble and cook for 30 seconds, then add the stock and crème fraîche and cook gently for 5 minutes or until thickened and reduced. Season well. 3. Add the zoodles and stir until heated through and well coated. 4. To serve: Divide the mixture between 4 bowls, sprinkle thyme on top and serve with cheese.