Post by kickingfrog on Mar 17, 2013 14:23:25 GMT
Courgette noodles with marinated mushrooms
SERVES 4
For the marinated mushrooms
portobello mushrooms 4 small, sliced
extra-virgin olive oil 60ml
apple cider vinegar 60ml
For the cashew and tomato dressing
raw cashew nuts 150g, soaked in cold water for 4-6 hours
organic lemon grated zest and juice of 1
garlic clove 1, chopped
extra-virgin olive oil 2 tbsp
marinated sundried tomatoes 200g
sea salt and freshly ground pepper
For the courgette noodles
green or yellow courgettes 2
Place the sliced mushrooms in a bowl. Whisk the oil and vinegar together and pour over the mushrooms. Turn them a couple of times so they are fully coated. Cover and leave in the fridge for an hour, stirring occasionally.
Add all the dressing ingredients to a blender and mix until smooth. If it feels too thick, add some water. Season.
Wash the courgettes and cut them lengthwise, using a julienne or mandolin slicer, so you get thin spaghetti-looking strips. (If you use a potato peeler it will come out as tagliatelle instead.) Put them in a large mixing bowl. Add the dressing and mix gently, so everything is coated. Then add the marinated mushrooms and serve.
David Frenkiel and Luise Vindahl
www.guardian.co.uk/lifeandstyle/2013/mar/16/vegetarian-main-course-recipes
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