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CARAMELIZED ONIONS
AND MUSHROOMS
This simple dish makes a delicious rich, savory perfect topping for burgers, steaks, chicken or serves as a versatile side dish. The key is allowing the vegetables to cook on medium heat or low medium and slow to let the natural sugars, sweetness and flavors release.
I like to use yellow onions or sweet onions such as Vidalia rather than, say, red onions. The kinds of onions used will make a difference. You can use baby bella mushrooms or any mushrooms you desire. The caramelization process takes place with low, slow cooking. Normally if I simply fry onions on their own, adding a titch of baking soda will speed up the browning and caramelizing process. Technically, if you would like to, you can cook the sliced onions first, set aside and then cook the mushrooms by themselves and bring them together at the end. That works as well and in that case you could add the tiny amount of baking soda to the onions to speed up the caramelization process.
The carbohydrates are moderate due to the onions mostly, but they are good carbs and if serving 6 people, the carbs are low.
If you like you could add a splash of balsamic vinegar. Keep leftovers in an airtight container in the fridge.
Veggies such as these can add lovely umami flavor to your meal and the texture is lovely. You could saute the vegetables in a mix of butter and light olive oil. You can even add some of these veggies as a topping layer on your pizza. This is a healthy recipe you will enjoy making from time to time, I'm sure.
INGREDIENTS:
3 tbsp butter (45 mL)
1 large onion, chopped
8 oz sliced mushrooms (250 g)
1/2
tsp salt (2 mL)
1/2
tsp thyme (2 mL)
1/4
tsp black pepper (1 mL)
1 tbsp soy sauce (15 mL)
In
nonstick large skillet, cook mushrooms and onions together on medium low until onions are
beginning to caramelize. Sprinkle with
salt, thyme and black pepper. Stir fry a
few more minutes and stir in soy sauce.
Helpful Hint: If need be if the vegetables are cooking dry add a splash of water.
Yield: 4 to 6 servings
1
serving
123.1/82.0
calories
3.1/2.0
g protein
9.2/6.1
g fat
2.2/1.5 g fiber
7.2/4.8 g net carbs