Shirataki Noodles with Pan Roasted Mushrooms and Thyme

Recipe Courtesy of Bestowed signature chef and chief recipe developer, Dara Lyubinsky


1, 1 oz package (2 Tablespoons) of Lucini Italia Extra Virgin Olive Oil

1 cup mushrooms from 1 crop of Back to the Roots Mushroom Kit (or any variety of mushrooms), chopped

1 small shallot, minced

1 clove of garlic, minced

1 teaspoon fresh thyme, chopped

¼ teaspoon crushed red pepper flakes

sea salt and freshly ground black pepper

2 packages of House Foods Tofu Shirataki Noodles, rinsed and drained

½ lemon, zested

2 Tablepoons Parmesan cheese, grated

2 Tablespoons fresh parsley, roughly chopped


Put the olive oil in a very hot frying pan and heat for a few seconds. Add the

mushrooms and let them fry, fast, tossing them a few times in the oil. Add the

shallots, garlic, thyme and red pepper flakes with a pinch of salt and a couple grinds

of black pepper. Continue to fry for about 5 minutes, tossing throughout until the

mushrooms are browned and the liquid has evaporated.

Add the rinsed and drained shirataki noodles to the mushrooms with the Parmesan,

lemon zest and parsley. Toss to combine and serve with extra Parmesan and

parsley on the side with a wedge of lemon.

Serve with a green salad!


Dara Lyubinsky
Dara Lyubinsky


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