Recipe from Vegetarian Everyday by David Frenkiel, Luise Vindahl (Rizzoli, 2013)
You might have heard of zucchini noodles or maybe even tried them? They are thin ribbons of zucchini eaten raw in place of regular spaghetti.
This is my favorite way to dress them up. The cashew and sundried tomato dressing is full of flavor and the marinated mushrooms add tanginess and a satisfying chewiness.
- 4 small portobello mushrooms
- sliced 1⁄4 cup extra virgin olive oil
- 1⁄4 cup apple cider vinegar
CASHEW AND TOMATO DRESSING
- 1 cup raw cashew nuts, soaked in cold water for 4–6 hours
- grated zest and juice of 1 lemon
- 1 garlic clove, chopped
- 2 tbsp extra virgin olive oil
- generous 1 cup marinated sundried tomatoes, drained
- sea salt
- freshly ground black pepper
Place the sliced mushrooms in a bowl. Whisk the oil and vinegar together and pour over the mushrooms. Stir together until the mushrooms are fully coated in the marinade. Cover and leave in the fridge for about an hour, stirring the mushrooms occasionally.
Add all the dressing ingredients to a blender and mix until smooth.
If you do not have a blender, grind everything in a large mortar with a pestle until creamy. If it feels too thick, add some water. Season to taste with salt and pepper.
Wash the zucchini and cut them lengthwise, using a julienne or mandolin slicer, so you get thin julienne strips that resemble spaghetti. Put them in a large mixing bowl. Add the dressing and mix gently, so everything is coated. Then add the marinated mushrooms and serve!
Tip: If you don’t have a julienne slicer, spiralizer or mandolin slicer, you can use a potato peeler and the “noodles” will come out the size of tagliatelle instead.
Tip: You can slice the zucchini noodles ahead of time and leave them to dry for about 30 minutes before storing in an airtight container in the fridge for up to 5 days.