Mushrooms and Onions

Mushrooms and Onions

8 oz mushrooms chopped

2 medium yellow onions chopped

1T butter, ghee, avocado oil, or coconut oil

2 t Worcestershire sauce

Pepper and garlic

Ingredients with half the onions and mushrooms ready to go into cast iron skillet. 

1. Chop vegetables. Add fat to cast iron skillet then mushrooms and onions. 

2. Turn burner on med low and add Worcestershire sauce along with spices, 1/2 t pepper, 1 t garlic.

3. Cook stirring occasionally until onions are translucent and mushrooms are browned but not burnt.

4. Remove from heat and serve with the protein of your choice.

Ready to serve! 

Note: This recipe is very adaptable, you can use any type of mushrooms you want-these were portobellos which have a hearty taste to them, but any would work. Also, the finished product is very flavorful so you might not need salt. If you finish cooking and find you are missing that taste you could always add some then. 

*for Worchestershire sauce I always buy Lea and Perrins because the taste for me is great and it is gluten free.