I thought I’d do something a bit different, instead of a meal, a tip I have for meal prep for those who love mushrooms like I do. I’ve been doing this for a few years now.
Mushrooms are chockful of a particularly kewl kind of fiber, and even after cooking when they shrink, are less than 50 calories for a cup. So I like adding them to lots of meals, certainly a burger or steak, but also pork and chicken, and even something like pizza-in-a-bowl.
Once over in the den, we had a discussion about keeping produce from going bad, and when mushrooms came up, I pointed out I just cook them.
Every 2 weeks, I buy between 1 1/2 – 2 lbs, put them in a deep pan with a 1/2 TB of butter, and cook over medium heat. As they cook, they let out their water which evaporates off; meanwhile, I dice an onion. By the time the onion is chopped, there’s room in the pan, I add the onion and cook until it’s translucent.
Now I have precooked mushrooms and onions to pile over a steak, a roast or a burger… whenever I want. The carbs are nearly all fiber and there’s few calories. It’s just one of my favorite yummy things to always have on hand.
