This works as a side dish on its own, but it really was good on top of my steak tonight. Easy too!
Champagne Vinegar and Lemon Mushrooms
- 2 Tbsp avocado oil (or other paleo approved oil)
- 3 cups sliced mushrooms
- 1/2 large yellow onion, chopped
- 3 Tbsp champagne vinegar (Whole Foods) or other vinegar (balsamic would work too)
- 2 Tbsp lemon juice
- salt and pepper to taste
In a skillet, cook the mushrooms and onions over medium-high heat until lightly browned. Add lemon juice, vinegar, salt and pepper and simmer for two minutes.