Go Back

Courgetti with oyster mushrooms

Oyster mushrooms are meaty and filling, perfect for vegan meals. This courgetti with oyster mushrooms is a low-carb, healthy, Japanese-style version. Serve it with noodles, rice, toast or on its own. You can add some chilli flakes to the garlic, of you’d prefer a spicy version.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 garlic clove
  • 1 Tbsp vegetable oil
  • 100 g oyster mushrooms
  • 2 Tbsp Kikkoman soy sauce
  • 1 tsp Mirin
  • 1 tsp rice vinegar
  • ½ lemon juiced
  • 1 courgette
  • 4 spring onions
  • 1 Tbsp sesame seeds
  • 2 Tbsp chopped coriander leaves
  • 1 tsp toasted sesame oil

Method
 

  1. Using a spiraliser or Julienne peeler, cut the courgette into long thin pieces. Set aside.
  2. Finely chop the garlic and spring onions.
  3. Heat the oil in a frying pan then add the garlic and stir for a few seconds. Add the mushrooms, stir for 10 seconds then add the soy sauce, mirin, rice vinegar and lemon juice. Put a lid on, turn down the heat and gently sauté for about 8-10 minutes, until the mushrooms have softened.
  4. Add the courgette, spring onions and sesame seeds. Add more soy and lemon juice if the pan is too dry. Stir-fry gently for about 3 minutes.
  5. Stir in the sesame oil and coriander leaves, then serve.