Print Recipe
This is one of the most insanely delicious side dishes I’ve ever tasted. Mushrooms never come to mind when pairing with a meal but this recipe is a game changer. I never knew mushrooms and onions sauteed in a little ghee and Worcestershire sauce would create an umami explosion that’s out of this world! It’s easy and comes together quickly too- in about 15 minutes.
Tip:You can serve it along side any protein or as a main dish in a cilantro rice bowl.
Reviews:
COOK TIME 15 minutes
Course Side
Cuisine American, Vegetarian
Serving 4 people
Ingredients:
| 1. | 12-16 ounces baby bella (cremini or a mix with wild mushrooms) |
| 2. | 1 yellow onion |
| 3. | 2 tablespoons of ghee |
| 4. | 1 tablespoon of Worcestershire sauce (or vegan substitute) |
| 5. | 1 tablespoon of fresh lemon juice |
| 6. | 1/2 teaspoon Himalayan salt |
| 7. | Fresh ground black pepper |
Directions:
Prep Veggies.
Clean the mushrooms (put them in a colander and rinse them off, avoid soaking so mushrooms don’t get waterlogged). Let them dry on dish towel, then slice. (I used a mix of baby bella and wild pre-sliced mushrooms, to make it easier).
Slice the onion.
One Pan Cooking.
In a large saute pan, heat ghee over medium high heat.
Add the onion for 2 minutes, then add mushrooms and cook for 2-4 minutes, stirring often as the mushrooms start to release their liquid.
Add Seasonings and Worcestershire.
Add the Himalayan salt, pepper and tablespoon of Worcestershire sauce and cook another 5 minutes or so, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to doneness).
Add Fresh Lemon Juice.
Add the fresh lemon juice and stir, cooking another 30 seconds to a minute until evaporated. Taste and add additional pinch of salt until the flavor pops!
Tried this recipe?
Mention @behealthyoga or tag #balancing_energy!
Strawberry Coconut Mojito Mocktail 
