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.


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


  1. Heat a knob of butter in a large frying pan over medium heat until melted
  2. Add the sliced onion and garlic with a big pinch of salt and black pepper and sweat until soft
  3. Add the white wine and reduce by half
  4. Add the mushrooms and sweat until tender
  5. Add the cream, bring to a boil, reduce to a simmer and reduce by about 20%
  6. Finish with the dill
  7. 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
  8. Top the noodles with the mushroom cream sauce and serve