You will need a mandolin slicer for this recipe.
1 green zucchini
1 yellow squash
12 ounces sliced, baby portabello (cremini) mushrooms
1 cup sour cream
3 cups vegetable stock
2 tablespoons butter
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
Grated Parmesan cheese as desired
Seasoned bread crumbs as needed to thicken the sauce
1 handful of chopped, fresh parsley
Use the mandolin to slice the squash lengthwise. With a knife, slice the slices into long strips as shown below.
Briefly wash the mushrooms but don't soak them. Add the mushrooms to a hot dry pan to dry them out. Season with soy sauce and pepper. After you start to smell them, add a couple of tablespoons olive oil and stir fry. Set aside.
Season the vegetable stock with soy sauce and pepper. While simmering, stir in the sour cream. Add this mixture and the mushrooms back to the frying pan. While the mushrooms and sauce are simmering and reducing, boil the squash noodles for a couple of minutes. Set aside.
Add two tablespoons butter to the mushroom sauce. Stir. To thicken even more, add maybe a tablespoon of seasoned breadcrumbs and stir. It does a great job of thickening. Add a little more if needed.
To plate: Season the noodles with salt, pepper and optionally, Parmesan cheese.
Stir the fresh parsley into the sauce. Spoon the mushroom mixture over the noodles. Optionally, add more grated cheese. Serves two.
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