1/2 lb sliced button mushrooms (crimini works as well)
1 medium onion, sliced into wedges
1/2 tsp red pepper flakes
2 tablespoons butter
1 tablespoon olive oil
1 tsp Worcestershire sauce
1/4 tsp garlic salt
Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
While there’s still some moisture left from the mushrooms, add the Worcestershire sauce, pepper flakes and garlic salt.
The mixture will thicken and it’s ready to serve.
Serve with grilled steak and use leftovers for omelets.
Forgive my awful phone picture, but I just had to share with you how much I love zoodles! Finally something to keep my away from that treacherous spaghetti who haunts me daily, softly whispering my name, begging me to kiss h… Anywayyyy!
BTW how cute are my fat carrots that I just pulled from my garden!?! Man, life is hard in California! 😉
I have a new love and his name is Paderno… Paderno spiralizer and he makes my life complete! I don’t know whether I love watching the spirals of veggies flow quickly through his sharp blades or eating the quick and super easy meals he gives me. Either way, he makes yummy recipe options, especially if you’re trying to lose your Christmas weight *thanks a lot sugar cookies and eggnog*
The spiralizer is really easy to use, you select a blade according to how thick or thin you want your veggie noodles, attach your vegetable and turn the handle and watch your beautiful noodles filling your plate!
For my dish, I kept it really simple. I spiralized zucchinis, carrots and onions. Then I sliced some garlic cloves. Sir fry the garlic, with kosher salt and red pepper flakes in a little olive oil and then add your noodles and cook until the texture is to your liking! Easy peasy and oh so yummy!!