One of the nice things about this low-carb cleanse I am on is that, since I am making at least some of each meal just for me anyway, I can indulge in as many onions, garlic, mushrooms, grapefruit, cucumbers, tomatoes, and whatever other things the picky eaters in my house normally limit. (Not that I always bow to the pickiest eater, which would be Jude. I tell him to pick the onions and tomatoes out.) This has also been a wonderful way for me to experiment with some new vegetable dishes, a part of the meal where I usually lack any sort of creativity.
On Sunday, I bought a portabella mushroom, which I have been enjoying two ways this week. Both of these recipes serve one as a large part of the meal, but would do nicely as a side for two. Also, I named the first dish with Colleen in mind. (Tee hee!)
Caramelized Onion & Garlic Portabellas
3 tbsp. butter
1/3-1/2 c. finely chopped yellow onion
2-3 cloves garlic, peeled and minced
1/4 Portabella Mushroom cap, diced
1/8 tsp. coarse sea salt
1 tbsp. snipped cilantro (opt.)
Melt butter over med-low heat in cast iron frying pan. Add onions and garlic and sauté until caramelized and golden. Add mushrooms and sea salt and stir until mushrooms are golden. Remove from heat, add cilantro if desired, and serve.
Fancy Scrambled Eggs
For breakfast or lunch, I have taken this a step further to make the yummiest scrambled eggs ever. Use 1/4 tsp. sea salt (instead of 1/8 tsp.) in the sautéed mushrooms. Remove from pan. Turn heat up to just below medium. Add three free-run or Omega-3 eggs to pan, and use spoon to scramble them. When still slightly runny, add mushrooms back into pan, scramble for an additional 30 seconds, remove and serve.
All I can say is: DELICIOUS!