It's the season for Morrell mushrooms, I was inspired by Native American cuisine when making this dish

Ingredients - Serves 2

  • 2 C Morrell mushrooms, cleaned and rough chop
  • 1 C veggie or bone broth
  • 1 Can Coconut milk ( Native Forest is what I prefer, leave overnight in the fridge)
  • 1/2 C Bell pepper, diced
  • 1/2 C Leeks, diced 
  • 2 Tbsp Nettles, dried 
  • 1 Tbsp Ghee or butter
  • 2 Tbsp mesquite flour or whatever you prefer
  • 2 cloves of garlic, roasted
  • 1/4 Tsp ground Mustard
  • 1/2 Tsp ground Chicory root
  • 1 Tsp dried Thyme 
  • 2 Large zucchini or 4 small made into noodles
  • Salt/Black pepper

In a large saucepan heat Ghee, garlic and broth and simmer 2 min. Add leeks, mustard, chicory root, thyme, and nettles cook for 2 min. Remove the Coconut Cream from the can leaving the liquid out and add to sauce pan, then add Morrell's and bell pepper. Allow this to simmer on low for 6-8 min to combine flavors well. Then to thicken the sauce add mesquite flour, cooking for another 3-5 min. Season with salt/pepper, then toss in noodles and remove from heat.