This recipe came about from an original recipe where the sautéed mushrooms and onions were placed into a barley soup. My housemate at the time, Pos (the Greek guy who taught me the Greek Hummus recipe), would taste the mushrooms and onion combo before I’d put it in the soup. One day, he asked me to make it as a side dish for dinner. The rest is history.
I’ve had people write in about how burning things is bad. I would like to clarify that the caramelization of things like onions is not the same as burning them. During the caramelization process, carbohydrates (the sugars found in the onion) turn golden brown and form new flavors as they are exposed to high temperatures. You can expose the onions too long to the high temperature and burn them. In this recipe, you should aim for a light brown color. This video does a good job at walking through the process of caramelization.
1 large, organic onion (chopped)
16 oz organic portabella mushrooms (sliced)
3 cloves organic garlic (diced)
3 tsp Real salt
2 tsp of ground black pepper (or to taste)
½ cup extra virgin organic coconut oil
Melt the coconut oil into a frying pan on medium heat. Place the chopped onions into the heated pan and caramelize. Add salt and pepper as the onions caramelize. Once the onions are caramelized, add the garlic and sauté on lower heat, as the garlic can easily burn. Once the garlic is sautéed, add the mushrooms. The mushrooms may fill your frying pan, however, they will quickly cook down to fit the pan. If your pan cannot hold all the mushrooms at once, add half the mushrooms first, and then the remaining after there is room in the pan.
I use this dish most often as a side dish. Occasionally, I will put it on top of a salad. If you have time, the mushrooms will release a decent amount of liquid, which you can reduce into a sauce to place on top of your dish. This reduced sauce will also have the coconut oil, which is part of what makes the recipe keto-friendly. Bon appétit!