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 didnâ€™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.
Hereâ€™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 itâ€™s done when you want it to be done. Thereâ€™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|