Loved this mushroom dish which I made using ingredients I had on hand that day.  It is nice to change up our vegetable recipes from time to time, even if it is simply a lowly mushroom dish.  It makes a difference to keep the sides interesting and thus make one feel happy with one’s low-carb meals. 

Disclaimer: To be fair I did not caramelize the onions for this dish, however, I have typed it up that way as I feel it will add even more flavor to this mushroom side.  Add a titch of baking soda to the onions while they are cooking and cut the cook time substantially.

1 tbsp olive oil (15 mL)

1 lb mushrooms, sliced (0.45 kg)

1 tsp seasoning salt (5 mL)

1 tbsp olive oil (15 mL)

1 tbsp butter (15 mL)

2 cups chopped onons (500 mL)

1/2 tsp seasoning salt (2 mL)

1/2 tsp black pepper (2 mL)

2 slices bacon, cooked crispy

1/4 cup chopped green onions (60 mL)


In large nonstick frying pan, in 1 tbsp (15 mL) olive oil and over medium heat, cook mushrooms until they are turning golden brown. Sprinkle with 1 tsp (5 mL) seasoning salt while the mushrooms are frying.  Set aside. 

In same pan, in 1 tbsp (15 mL) olive oil and in butter, over medium heat, cook onions with 1/2 tsp seasoning salt (2 mL) and black pepper for 15 minutes or until browned, jammy and caramelized. Don't stir too often in the beginning as you want the onions to brown, but towards the end you will need to keep stirring more often. You may need to reduce the heat to medium low.  One trick during cooking is to add a little water to the pan while the onions cook. Add mushrooms back to the skillet and stir fry until warm.  Place in serving dish and top with cripsy bacon and chopped green onions.

Yield:  4 servings

1 serving

141.5 calories

4.0 g protein

10.8 g fat

1.5 g fiber

6.6 g net carbs

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