Ingredients:
3 zucchinis cut into fine strips with a dented peeler or mandoline. (do not grate the seedy core, discard)
1/2 cup of shitake mushrooms
3 tbsp of goat cheese
1 shallot finelly dices
1 small garlic clove crushed
1/4 cup of vegetable stock
2 tbsp of pinenuts (optional)
1 tbsp of cut chives (optional)
1 tbsp of chopped parsely (optional)
red pepper flakes to taste
In a shallot pan on medium heat saute shallot, then mushrooms, add garlic and cook for a few minutes in a lower temperature. Add vegetable stock and zucchini, season with salt and pepper and cover. Cook for a few minutes until liquid is reduced and the vegetables are al dente. Blend in goat cheese, parsley and chives. Add red pepper flakes.
