Paleo Polish Snack: Zucchini Noodle Pierogi Bites with Wild Mushroom Cream

Allergens

None

Ingredients

• 4 medium zucchinis
• 2 cups mixed wild mushrooms, sliced
• 1/4 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup coconut cream
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. a. Spiralize the zucchinis into noodles using a spiralizer or julienne slicer. b. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until translucent and fragrant. c. Stir in mixed wild mushrooms, sautéing until tender. d. Season with salt and pepper to taste. e. Pour in coconut cream, mixing well to incorporate. Simmer for 3 4 minutes, until the sauce thickens slightly. f. In a large bowl, toss the spiralized zucchini noodles with the mushroom mixture until evenly coated. g. Place a spoonful of the zucchini and mushroom mixture onto a small plate, then garnish with fresh parsley.

Chef’s Insight

The combination of zucchini noodles and wild mushrooms creates a satisfying mouthfeel that will impress even the most discerning diners.

Notes

Adjust the seasoning to your preference, adding more salt and pepper if needed.