Mushroom Marsala over Zucchini Noodles

1 lb of baby portobello mushrooms - sliced thick

2 tbs vegan butter spread

3/4 cup Marsala wine

2 garlic cloves -minced

1 tsp fresh thyme chopped or pinch of dry thyme

pinch of salt

Zucchini Noodles

4 to 6 Zucchini Noodles

Wash zucchini then put through spiralizer* or use your food processor blade for grating - set aside

*spiralizer (this is a kitchen gadget used to slice vegetables - slices them in spirals) I had to use my food processor shredder blade until I get my spiralizer.

Portobello Marsala

Wash and slice mushroom,  place in a saute pan over high heat (the mushrooms will begin to make their own juice once they get heated) after 1 minute reduce the heat to medium add the garlic and salt, cook for about 5 to 7 minutes or when the mushrooms soften - be sure to constantly stir so they will not burn, once mushrooms have soften and most of the water is gone add the vegan buttery spread and the pinch of thyme, continue to stir for 2 to 3 minutes.  Add the Marsala wine and increase heat to high, toss to coat the mushrooms and cook until most of the wine has been absorbed.  Turn off heat and serve over your raw Zucchini Noodles.