Zucchini Noodles with Blue Oyster Mushrooms & Garlic Thyme Butter Sauce

Zucchini Noodles with Blue Oyster Mushrooms & Garlic Thyme Butter Sauce


Author of this recipe - Monica Conner 

The goal of this recipe was to create a delicious meal using simple & local ingredients! I used homegrown gourmet mushrooms from Circular Harvest’s Blue Oyster grow kit, zucchini & thyme from my home garden, and local BC cheese, butter & salt


  • Approx. 1lb of Zucchini, spiralized (if you don’t have a spiralizer see note 1)
  • Approx. 1lb of Mushrooms, chopped into bite sized pieces
  • I used blue oyster mushrooms, but feel free to use your favourite variety or whatever you have on hand!
  • 4-6 cloves of Garlic, to taste (I used 6), minced 
  • 2tbsp of Butter (or Coconut oil for a dairy-free alternative) 
  • Optional: grate your favourite local cheese (I used Creekside Creamery’s Herbed Cheddar)
  • Salt (I used Fraser Valley Fraser Valley Salt Co’s Hawaiian Vacation Black Salt)
  • Optional: Pepper 
  • Thyme leaves (to taste)


  1. Melt butter in a pan over medium heat 
  2. Added minced garlic and sautee until fragrant, ~1 minute 
  3. Add chopped mushrooms and sautee until mushrooms begin to turn golden brown
  4. Salt and pepper to taste 
  5. Add thyme leaves to taste 
  6. Transfer to a dish and set aside


  1. Bring a medium pot of water to a boil, salt it generously 
  2. Add spiralized zucchini to boiling water and cook for 1-2 minutes
  3. Strain zoodles (save water, see note 2) then add them to a bowl of ice water to stop cooking. Strain zoodles.
  4. For extra flavour, add zoodles to the pan that you sauteed the mushrooms in stir until coated with the remaining butter and juices 
  5. Plate and enjoy! 

Helpful Notes:

  1. If you are in the market for a spiralizer try your local thrift store! My local MCC had 3 spiralizers, all under $5
  2. Save your zoodle water, let it cool, then water your plants with it! Your plants will love the nutrient rich water

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