Creamy Mushrooms with Kohlrabi Noodles
Kohlrabi "noodles" are the new Zucchini "noodle". That said, if you don't have a spiralizer, just cut the kohlrabi into sticks and continue on. You can also always use regular noodles too.
Ingredients
4 bulbs kohlrabi, peeled
2 storage onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
2 lbs mushrooms any variety, chopped
1 bunch dill, chopped
2 cups heavy cream
Method
- Heat a knob of butter in a large frying pan over medium heat until melted
- Add the sliced onion and garlic with a big pinch of salt and black pepper and sweat until soft
- Add the white wine and reduce by half
- Add the mushrooms and sweat until tender
- Add the cream, bring to a boil, reduce to a simmer and reduce by about 20%
- Finish with the dill
- In a separate pan, heat another knob of butter and add the kohlrabi noodles with a big pinch of salt and cook over low heat until slightly soft but still holding their shape, about 10 minutes
- Top the noodles with the mushroom cream sauce and serve
