Mushroom Stroganoff Zoodles

Mushroom Stroganoff Zoodles is a creamy, comforting dish that combines tender spiralized zucchini with a rich, savory mushroom sauce. This low-carb twist on a classic stroganoff is both satisfying and healthy, perfect for a weeknight dinner.

Ingredients

• Zucchini - 2 medium (about 400g)
• Olive oil - 1 tablespoon (15ml)
• Onion - 1 small, diced (about 100g)
• Garlic - 2 cloves, minced
• Mushrooms - 250g, sliced (preferably cremini or button)
• Vegetable broth - 1 cup (240ml)
• Soy sauce - 1 tablespoon (15ml)
• Sour cream - 1/4 cup (60g)
• Dijon mustard - 1 teaspoon (5g)
• Paprika - 1 teaspoon (2g)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create zoodles. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the mushrooms are tender and have released their moisture.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer. Stir in the Dijon mustard and paprika, and let it cook for another 5 minutes until slightly thickened.
5. Reduce the heat to low and mix in the sour cream until well combined. Season with salt and black pepper to taste.
6. Add the zoodles to the skillet and toss gently to coat them in the sauce. Cook for an additional 2-3 minutes until the zoodles are just tender but still al dente.
7. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 290
• Protein: 8 g
• Carbs: 19 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and mushrooms.

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