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EILEEN'S ZOODLES

1 SWEET POTATO, ZOODLED
OLIVE OIL
SALT AND PEPPER
2 HANDFULS OF FUN MUSHROOMS
4 SLICES PROSCIUTTO
3 CLOVES GARLIC, MINCED (OR MORE!)
1/2 ONION, CHOPPED
CHUNK OF GOAT CHEESE
HERBES DE PROVENCE (SEE NOTES)

PUT ZOODLED SWEET POTATO ON FOIL LINED SHEET, DRIZZLE WITH OLIVE OIL, AND SEASON WITH SALT AND PEPPER.

ROAST ZOODLES AT 450° UNTIL CRISPY (~10-15 MINUTES).

FRY PROSCIUTTO IN PAN UNTIL CRISPY AND REMOVE FROM PAN. IF YOU'RE FEELING LAZY JUST SAUTÉ ALONG WITH ONIONS.

START ONIONS BROWNING AND ONCE THEY GET GOING, ADD IN MUSHROOMS. ONCE MUSHROOMS ARE MOSTLY FINISHED, ADD IN GARLIC AND COOK UNTIL DONE.

PUT ZOODLES IN BOWL, TOP WITH GOAT CHEESE, ONION/MUSHROOM MIXTURE, AND CRISPY PROSCIUTTO. MIX, SO CHEESE MELTS AND MAKES A SAUCE.

NOTES:

A MIX OF MUSHROOMS IS NICE. EILEEN USES SHIITAKE AND OYSTER USUALLY.

PURPLE HAZE OR HERBS DE HUMBOLT ARE BEST FOR THE GOAT CHEESE, BUT ADD HERBES DE PROVENCE IF IT IS PLAIN GOAT CHEESE.