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Use a spiralizer to make Zucchini noodles, which are then tossed in a quick tomato-basil sauce with mushrooms and walnuts. Shimeju mushrooms are apparently okay; http://fodmap.com/blogpost/mushrooms-high-or-low-i...
1 tbsp. olive oil (garlic or onion infused)
340 gm. shimeji mushrooms, stemmed, cleaned and sliced
2 x 400 gm. cans diced tomatoes
¼ cup tomato paste
3 tbsp. balsamic vinegar
½ cup chopped walnuts
4 medium zucchinis, spiralized (about 6 cups zucchini noodles)
½ cup fresh basil leaves
salt and pepper to taste
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