Begin by cleaning the mushrooms with a damp towel. Remove any woody stems and gently tear the oyster mushrooms into smaller pieces. Cut the larger creminis into quarters, and halve the smaller ones. Tear the shiitakes into smaller pieces as well.
Bring a medium sized cast iron skillet up to heat over medium high. Add in 2 tbsp. of the butter and a drizzle of EVOO. Add in the mushrooms and let sit for a few minutes to form a nice, golden crust. Cook for 10-12 minutes, stirring occasionally, until golden brown and softened. Season with salt and pepper.
While the mushrooms cook prep the zucchini. Using a spiralizer, cut the zucchini into long noodles using the medium sized slicer. Set aside.
Add the minced garlic to the browned mushrooms. Cook for 1-2 minutes until fragrant then deglaze the pan with the white wine and reduce the heat to low. Keep warm while you saute the zoodles.
In a separate large skillet add the remaining 2 tbsp. of butter and a large pinch of chili flakes. Bring up to heat over medium high. Once hot, add in the zoodles and saute until lightly browned but still al dente.
Remove from heat and stir in the parmesan and season with salt and pepper.
To serve place a good amount of parmesan zoodles in a shallow bowl, top with the garlic mushrooms and finish with a scoop of ricotta. Drizzle with a little EVOO, sprinkle of salt and another grating of parmesan.
Recipe Courtesy of Megan Mitchell
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©2020 Megan Mitchell