Kuchisabishii wild 'shroom courgetti

Name: How to cook Kuchisabishii wild 'shroom courgetti - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Laura

Kuchisabishii wild 'shroom courgetti

Warmer days are on the horizon and thoughts of how to get a summer bod spring to mind. Strenuous exercise regimes and dietary restrictions whether that be reducing calories, carbs, fats or sugar are being pondered and then suddenly one has a Kuchisabishii moment.

Ingredient

Food ration :

2 servings

Cooking time :

15 minutes

25 g

dried Asian or European/American mushrooms

large courgettes

75 g

(3) shallots or a medium onion, finely chopped

garlic cloves, finely chopped

sprig

thyme leaves, leaves removed

200 g

chestnut mushrooms, sliced

1 tbsp

mushroom ketchup

1 tbsp

porcini paste

1 tsp

truffle paste or fresh truffle (optional)

2 tbsps

fat free cottage cheese, sieved

1 tbsp

parmesan, grated

sprig

parsley

squeeze

lime juice

Cooking instructions

* Step 1

Soak the porcini mushrooms in room temperature water. Spiralize the courgette and set aside (no need to salt as this will make the texture less crunchy).

* Step 2

Place a spray (or splash) of oil in a non stick skillet and add the onion. Stir and cook the onion for 5 minutes, adding the garlic for the last 2 minutes. Add a splash of water if it becomes dry. Strain the mushrooms to remove any grit, reserving the liquid. Chop the rehydrated mushroom and add to the pan with the chestnut mushrooms. Cook for 5 minutes.

* Step 3

Add the strained mushroom liquid to the pan along with the thyme leaves, parsley stalks, cottage cheese, mushroom ketchup, porcini and truffle paste. Lower the heat and cook gently for 2 minutes to thicken the sauce. Season with salt and pepper and stir through the parmesan and parsley leaves. Add a squeeze of lemon and the courgetti and toss to coat.