There are approximately 10,000 different types of mushrooms. Whether you sauté or add them to a dish, the possibilites are endless. Mushrooms have so much to offer, delicate Enoki with slim pin like stems to meaty sponge looking Morels. Grown up white or brown mushrooms become the mighty Portobello and Oyster mushrooms are incredible simply pan fried with butter.
Even though the most common is the white mushroom, gather a selection of fresh mushrooms and sauté them as a side dish. Generally white mushrooms have fewer carbs per 100 grams (2 CHO) than other mushrooms (4 – 5 CHO) per 100 grams. Regardless, it’s a very low Carb side dish.
Ingredients
- 2 TBSP olive oil 0 CHO
- 1 ½ cups (100 gr) roughly chopped mushrooms 2 – 5 CHO
- 2 TBSP (10 gr) green onion 1 CHO
- Salt and pepper 0 CHO
- *1/4 tsp. minced garlic 0 CHO
TOTAL CHO 3 – 6 CHO
Instructions
- Gently clean any dirt from mushrooms with a soft mushroom brush. Heat olive oil in sauce pan, add garlic and stir. Then add mushrooms. Sauté approximately 3 – 5 minutes or until cooked to your preference.
- Add chopped green onion and serve immediately.
