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These Sun-dried Tomatoes and Mushrooms have a distinctly Italian flavor to them, and I like to sprinkle a little parm on the top, but really you can serve them with whatever. They’re easy as hell, low carb, and super delish.
Ingredients
- 3 cups sliced white mushrooms
- 6 tablespoons of sun-dried tomatoes (and a bit of the oil they usually come in)
- 1 clove of garlic
- pinch of onion salt (to taste)
- 2 tablespoons olive oil
Instructions
- In a medium-sized skillet, bring the olive oil to temperature over medium-high heat.
- Toss in the mushrooms, and stir fry them until they've reduced slightly.
- Throw everything else in the pan and cook for about five minutes, stirring frequently.
- Serve immediately.
Big shroom fan? Try this Cream of Mushroom Soup or these Pork Chops in Creamy Mushroom Sauce
