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Ingredients35 m servings 29 cals
Original recipe yields 10 servings
- Melt ghee in the skillet over high heat. Add mushrooms and salt; cook, without stirring, until they release their moisture, 1 to 2 minutes. Continue cooking, stirring occasionally, until browned, 5 to 8 minutes. Add shallots; cook and stir until fragrant, about 2 minutes.
- Mix avocado into the mushroom mixture; cook and stir until avocado is creamy, about 5 minutes. Season with salt and ground black pepper.
- Cook's Note:
- Bacon fat or lardons can be substituted for the ghee.
- If using lardons, cook in a skillet over medium-low heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of grease in the skillet for cooking. Add lardons back into the skillet with the avocado.
Per Serving: 29 calories; 2.6 g fat; 1.4 g carbohydrates; 0.6 g protein; 7 mg cholesterol; 17 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was good- used canned instead of fresh mushrooms, but will use fresh next time. Also used onions instead of shallots as it was what I had on hand. My husband ate it and usually does not eat...