This simple, flavorful dish has helped me out many times.
It has added tang to an otherwise dull meal and elevated leftover sausage to a divine afternoon snack. I’ve served it at dinner parties, when I wanted to keep it paleo but didn’t want to scare my guests with too many obvious vegetable dishes. (I’ve learned the hard way not everyone thinks three types of greens in a meal is a treat.)
In the spirit of the dish, I won’t over-complicate it with a long introduction. Now, I present…
Mushrooms, 1 pound (I bought a pack of baby portabella mushrooms.)
Red onion, 1 cup chopped (about 1/2 of an onion)
Olive oil, 3-4 tablespoons
Chicken broth, 1 cup
Red wine vinegar, 2 tablespoon
Summer savory (or dried oregano), 1 1/2 teaspoon
Salt and pepper to taste
- Cut mushrooms into bite sized pieces. Set aside.
- Add olive oil and onions to pan.
- Saute onions until soft, about 5 minutes
- Add mushrooms, chicken broth, vinegar, summer savory, salt and pepper.
- Simmer for 15 minutes.