Ingredients:
1 Zucchini & 1 Yellow Squash – shredded or spiralized (just for fun!)
3 cups of Mini Portabella Mushrooms – sliced lengthwise
5 tablespoon Hibiscus Vinaigrette or your favorite balsamic vinegar
5 tablespoons extra virgin olive oil (my daughter turned me onto Tunisian olive oil, simply delicious!)
2-3 cloves garlic – peeled and minced
Chopped parsley
Chopped thyme
½ Chopped green chili pepper (if you don’t like or are concerned about the level of spiciness, you can leave this ingredient out)
Crushed Ginger – 1 tablespoon
Fresh green onions (safe for last, don’t include in the marinate)
Sea salt/kosher salt to taste or liquid aminos to taste
Instructions:
Clean your mushrooms with a wet paper towel. There are different opinions about how to clean your mushrooms out there and, I use the paper towel method to avoid the mushrooms soaking up too much water.
In a bowl, combine your olive oil, Hibiscus Vinaigrette (or balsamic), garlic, parsley, thyme, green chili, and crushed ginger, mix well and pour over the mushrooms (leave 1-2 tablespoons of your marinate for later). Toss the mixture well and marinate the mushrooms for 30 minutes in the fridge. At this point you can either sauté them a bit or use raw (I like to sauté my mushrooms)
While the mushrooms are marinating, shred your zucchini and yellow squash, drizzle the remainder of the marinate and toss until the shredded mixture is well combined.
Add your mushrooms to the mixture and sprinkle some fresh green onions and parsley over your dish.
Enjoy!
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