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  • KetoDiet EU
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  • Courgette spaghetti with sautéed oyster mushrooms and protein medallions

Courgette spaghetti with sautéed oyster mushrooms and protein medallions

/ 5
  • 1 portions
  • 30 minutes
  • Gluten free

Ingredients

  • courgette 1
  • KetoDiet omelette 1
  • olive oil 2 tbsp
  • onion 1/2
  • oregano to taste
  • oyster mushroom 150 g
  • pepper to taste
  • salt to taste
  • sesame seeds as needed
  • water 120-150ml
Gluten free

Method

Wash and peel the courgette. Using a spiralizer, slice the courgette into thin spaghetti-like noodles (by peeling the courgette beforehand you will achieve a more authentic spaghetti look). Wash the mushrooms and cut them into thin slices. Pour a tablespoon of oil in a pan, add the onion and fry for about 2 minutes. Add the mushrooms. Season with salt and pepper and sprinkle with oregano. Leave to sautée. In another pan, heat 1 tablespoon of oil and fry the courgette spaghetti for about 4 minutes until tender. Once ready, transfer the spaghetti onto a plate. Give the mushroom a good stir. Using a shaker, prepare the mixture for KetoDiet protein omelette. Pour the mixture into the pan that you had used for the spaghetti. Add the mushrooms to the spaghetti on the plate and finish off the omelette. For an appealing look, you can cut 4 small medallions out of the omelette. Sprinkle with sesame seeds and your meal is ready to be served.

Wishing you an enjoyable meal – the KetoDiet team.

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