When my mom sees this recipe she may literally laugh out loud. As a child I declared my hate of both mushrooms and onions more times than I can count!
My 7-year-old is the same as I was, making faces, sticking his tongue out and looking at them in disgust. He followed my rule of taking one bite and split a small mushroom with his brother at dinner when I made this. It was comical.
Let’s be honest, I didn’t make it for them anyway. This one was for The Husband and I and we both LOVED it. Such a fun way to change up a dish like my London broil.
Here’s what I did…
- 1 8oz package of sliced white mushrooms
- 1/2 of a large sweet onion
- 2 tsp olive oil
- 2 pinches of kosher salt
Preheat your outdoor grill.
Spray a grill-friendly pan with non-stick cooking spray.
Add the mushrooms and onion.
Drizzle with the oil and sprinkle with salt.
Place on a hot grill over medium to medium-low heat. Shut the grill and cook for 15-20 minutes tossing every 5 minutes.
The great thing about this dish is it’s done when you want it to be done. There’s no worry about anything being under cooked, so let your own taste guide the cooking process.
I could have pulled them off sooner, but I wanted a few burnt and overcooked pieces — I think it adds to the flavor. So I left them on the grill for an additional few minutes even placing them over a high flame to get a scorch.
Alongside I made London broil, broccoli and baked sweet potatoes, which I started in the microwave because I knew they would take the longest.
When everything came off the grill, my mushroom and onions looked liked this…
I sliced up the steak and piled on the mushrooms and onion.
It was an amazing meal! The Husband put it in his top 10 favorite meals and so did I. I just love how making something so simple can add so much flavor to a pretty standard dish.
|Servings||Amt per Serving|
|2||1/2 recipe ~ 1/2 cup|
|80||5g||2g||old: 2||new: 2|