Zoodles with Mushrooms and Chicken

Zoodles with Mushrooms and Chicken, a LCHF Pasta Alternative

I love mushrooms! When I get a real hankering for them I go to the local Farmer’s Market and buy some good local grown and sometimes wild picked mushrooms. I did buy some fresh maitake and shitake and a pack of dried lions mane mushrooms, but I used the fresh ones in another dish! For this dish I used Crimini Mushrooms that I got at the local store and the dried Lion’s Mane Mushrooms. And because I use Zoodles (zucchini cut into noodles) this is a LCHF pasta alternative. Check out how to make zoodles here.

I ground up the above dried mushrooms into a powder in my Bullet.

I started out by sauteing some chopped shallots in a pan with olive oil and butter.

I added the sliced Crimini mushrooms and sauteed for about 3 minutes.

I sprinkled about 3 tablespoons of my ground up Lion’s Mane mushrooms on top of the sauteed mushrooms. I used Porcini powder in my restaurant which has tons of mushrooms flavor. The Lion’s Mane was a little lite.

Next I added some white wine, heavy whipping cream and chopped chicken I had leftover from smoking a whole chicken.

Next add the zoodles, end pieces and all, to the mixture.

Add some salt and pepper to taste and cook the zoodles until warmed through. I like them al dente!

Looks good, but a little monotone in color. Next time I might add some chopped roasted red peppers to give it a pop of color.

Some grated Asiago cheese and we’re good to go! Enjoy this LCHF pasta alternative!

 

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