Ingredients
3 Smalls Zucchinis (or one large one)
½ Cup Butter
1 Tbsp Olive Oil
1 Cup Cream
1 ½ Cups Shredded Mozarella
⅓ Cup Shredded Parmesan
4 Cloves of Garlic, Minced
3 Tbsp Almond Flour (you can use regular flour, but almond is low carb if that’s what you’re about)
8-10 White Mushrooms
⅓ Cup Chopped Dry Cured Chorizo
4-6 Tbsp of Tartufo Black Truffle Oil (can add or subtract amount depending on how much you love truffle flavour)
Optional Topping: Fresh Thyme, Sage, and Rosemary
Instructions
Total Cook and Prep Time: 30 Minutes
Makes Appx: 4 Servings
Place a large cast iron skillet on a burner on low-medium heat with 1 tbsp olive oil (or a regular frying pan works if you don’t have a cast iron pan), allow oil to heat for 2-3 minutes.
Place a small saucepan on a burner on low-medium heat, and add ½ cup butter, allow butter to melt.
While cast iron is heating and butter is melting, mince 4 garlic cloves.
Add half of the minced garlic to the melted butter saucepan, and the other half of the garlic to the heated oil on the cast iron skillet.
Reduce the heat to low on both the saucepan and the cast iron and allow garlic to simmer for 2-3 minutes or until fragrant.
While garlic is simmering, slice mushrooms and chop chorizo into small bite size chunks (you can buy pre-chopped dry cured meats from your local deli if you want to save a step!)
Add the sliced mushrooms to the cast iron pan, keeping the heat low and flipping every few minutes.
Add cream to the saucepan of butter and garlic, increasing the heat slightly over low (you want to bring the cream and butter to a low bubble but not a full-on boil).
Add chopped chorizo to the mushroom pan along with 3 tbsp of truffle oil. Keep the heat on low and allow these toppings to simmer, flipping every few minutes.
While cream is heating, shred your mozzarella and parmesan.
Once cream and butter are lightly bubbling slowly whisk in 1 cup of shredded mozzarella, shredded parmesan, and 2 tbsp of truffle oil.
Once cheese is melted into the sauce whisk in 3 tbsp of almond flour to thicken it up. Keep the burner on low and allow the sauce to lightly bubble and thicken for 5 minutes.
While sauce is thickening get out your Tupperware Spiralzer (this thing is legit amazing) and make your zoodles (zucchini noodles). Be sure to cut the ends off of your zucchinis.
Chop up the small piece of zucchini waste and add it to your pan of mushrooms and chorizo and allow to crisp up for 2-3 minutes.
Place bowl of zoodles in the microwave for 30 seconds to a minute. This step is just to heat the noodles but they do not need to be “cooked”, warming them rather than pan frying them allows them to maintain a bit of crunch without releasing excess moisture into the sauce.
All of the components should be ready to go! Place zoodles on a plate or bowl, top with a scoop of the mushroom/chorizo mixture, pour on some sauce, top with little more mushroom/chorizo and sprinkle the top with the extra shredded mozza! Optional: top with fresh thyme, rosemary, and sage.
