MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 30 minutes
Every time I make this recipe, it barely makes it out of the pan and into a serving dish because everyone has already plunged their forks into it while the pan is still on the stovetop. This is my favorite side dish to pile on my plate with a perfectly cooked, juicy medium-rare steak.
INGREDIENTS
•1 tablespoon avocado oil or olive oil
•1 medium onion, thinly sliced
•Sea salt and ground black pepper
•¼ cup beef stock or bone broth (here)
•1 pound cremini mushrooms, halved
•5 cloves garlic, thinly sliced
•1 bay leaf
•Pinch of red pepper flakes
•¼ cup cooking sherry
•2 tablespoons red wine vinegar
•Chopped fresh flat-leaf parsley, for garnish (optional)
DIRECTIONS
1. Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion to the pan. Sprinkle generously with salt and pepper.
2. Cook, stirring every so often, until the onion is soft and nicely browned, about 20 minutes.
3. Add the stock to the skillet to deglaze the pan. Use a rubber spatula to scrape up and mix in any browned bits from the bottom of the pan.
4. Add the mushrooms, garlic, bay leaf, red pepper flakes, cooking sherry, and vinegar. Cook, tossing often, until the mushrooms are browned and the liquid has reduced, about 10 minutes.
5. Garnish with chopped parsley before serving, if desired.
tip: This dish is also amazing with some chopped crispy bacon mixed in.
PER SERVING:
CALORIES: 52
FAT: 2.4g
PROTEIN: 3.2g
TOTAL CARBS: 5.7g
FIBER: 1.1g
NET CARBS: 4.5g
