This is one of those easy-peasy recipes that is almost not worth writing down. But it’s so yummy (and the picture came out so well!), that I wanted to share.
This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & a vegan recipe. Plus it’s South Beach Phase 1 safe.
- 10 oz mushrooms, sliced (I prefer the pre-sliced Baby Bellas/Criminis myself)
- 4+ (as much as you want) cloves garlic, minced (our grocery store sells pre-peeled garlic. this is lovely)
- a couple pinches kosher salt
- Olive oil to coat the bottom of the pan
Heat the olive oil in a medium skillet over medium heat. Add the garlic, and let it cook, stirring occasionally, for a minute. Add mushrooms. Stir occasionally, and watch the mushrooms cook until they reduce in size and turn a golden, almost caramelized brown.
Serve as a side dish with anything. Really.
- balsamic vinegar
- medium onion, cut into 1/8″ rings
Prepare as above, but add the onion when you add the garlic, and use a slightly bigger pan. As the mushrooms, onions. and garlic are cooking, sprinkle balsamic vinegar over the top.
Continue cooking until everything has cooked down. This is a fabulous side dish for steak or burger (veggie burger, too), and my daughter calls the onions here “onion rings” – she’s never had the batter fried ones. These are infinitely healthier, and a lot less work!