Garlic. CHECK! Mixed mushrooms. CHECK! Delicious, variable, & easy? CHECK CHECK CHECK!

This recipe is a crowd pleasing winner all around, and it is SO EASY AND VERSATILE.

Great as an impressive breakfast, either on grilled sour bread toast, under eggs, or as a side dish to your Sunday roast!

Garlic Parsley Mixed Mushrooms

Serves 2

15 Minutes

-1 tsp. Avocado/Rapeseed Oil

-1/2 Red Onion

- 1 Clove Garlic

-200 g Mixed Mushrooms (Shitake, White Cap, Button, Portobello, oyster etc.)

-10 Sprigs Fresh Parsley

-Salt & Pepper To Taste

Mince the red onion while heating the avocado or rapeseed oil in a pan over medium-low heat.
Meanwhile mince the garlic and add to pan with onions once they begin to become translucent (about 2-3 minutes) and continue to caramelize.
Wash dirt off of the mushrooms, leaving them underwater no longer than 30 seconds (they will begin to absorb and become watery). Slice the mushrooms thinly while the onions cook. Remove any long stems, and add to pan once the onions are fully caramelized and sweet.
The mushrooms will release moisture, and soon should become browned. Coarsely chop the washed and stemmed parsley while the mix is cooking. Once liquid is evaporated and the mix is fully browned and cooked, turn the heat off and add the fresh parsley. Make sure the herb is evenly immersed in the mushroom mix.
Add salt and pepper to taste, and serve warm!