Keto Japanese Mushroom Pasta with Shirataki.

After purchasing every type of fungi available to write my guide to Japanese mushrooms, my first dish was this simple keto mushroom spaghetti with shirataki noodles. 

 It doesn't get much better than cream, butter, garlic, and parsley, accompanied with a beautiful array of fungi.

This version is more elaborate, with eight different types of mushrooms, but it still tastes great with just one!

To keep this recipe low carb and keto friendly, I used my favorite Japanese shirataki noodles from Kibun Foods. 

Ingredient 2 packs. Shirataki Noodles 2 tablespoons butter. 2 cloves garlic 3 cups mixed mushrooms. Add 1 tsp almond flour and a pinch of dried parsley. 3/4 tub of heavy cream. 1/4 teaspoon salt. 1/4 teaspoon pepper. Olive oil. Fresh parsley, finely chopped, to garnish

First, dry fry the shirataki in a frying pan over medium heat. Keep the heat on until they start whistling, which signals that the extra moisture has left the noodles. 

Add the butter to the frying pan, followed by the garlic. Cook for 1 minute until aromatic.

Add the mushrooms to the pan and coat with oil and garlic. Cook for 5 minutes, stirring regularly, until the mushrooms have turned a stunning golden color.

Remove the mushrooms from the pan while leaving the oil behind.

Stir the almond flour, dry parsley, and cream into the oil in the pan until well combined.

Add salt and pepper to taste, and cook for a few minutes. Finally, return the mushrooms and shirataki to the pan and mix. Serve hot with fresh parsley and enjoy!

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