A savory ragu made with fresh and dried mushrooms that is completely AIP-friendly!
- 2 zucchinis (8 oz or 240 g), spiralized or made into noodles
- 1/4 cup (9 g) dried porcini mushrooms, chopped
- 1/2 cup (120 ml) boiling water (for the porcini mushrooms)
- 1/2 cup (120 ml) vegetable broth or chicken broth
- 1 Tablespoon (15 ml) olive oil, for cooking
- 1 lb (450 g) mixed fresh mushrooms (button, cremini, shiitake, oyster), chopped
- 1 medium white onion (4 oz or 110 g), thinly sliced
- 2 cloves garlic, peeled and minced
- 4 teaspoons (4 g) fresh thyme
- 1/2 teaspoon (3 g) salt (plus additional, to taste)
- Sprigs of fresh thyme (for garnish)
- Place the zucchini “noodles” in a paper towel-line colander or strainer. Lightly salt the “noodles” and let drain to remove the excess moisture.
- Place the dried porcini mushroom in the boiling water and let sit for 5 minutes until soft. Add the vegetable broth or chicken broth to the mushroom and simmer for about 3 minutes until most of the liquid is absorbed.
- Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the onion and garlic to the pan and saute for 3 minutes.
- Add the fresh mushrooms to the skillet and saute until soft, about 5 minutes.
- Add the soaked mushrooms with the soaking liquid, fresh thyme and salt to the skillet and simmer until the sauce is thickened. Add the zucchini “noodles” to the skillet and heat until warmed through. Season with additional salt, if desired.
- Garnish with fresh thyme springs and serve immediately.
- Calories: 174
- Sugar: 9 g
- Fat: 7 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 10 g