I love mushrooms and forgot I had 2 packs in my fridge. Decided to throw together this stir fry with the lamb I had in the fridge and it turned out delicious! The vinegar and rosemary cut down on the gaminess perfectly. Recipe: 1 lb ground lamb 1/2 onion, sliced 2 cups mushrooms (I used shiitake and king trumpet), sliced 1 tbsp avocado oil 2 tsp rosemary, finely chopped 2 tbsp red wine vinegar Salt to taste Instructions: Heat oil over medium to high heat Add onions and cook until caramelized Add mushrooms and 1 tsp rosemary and stir fry until cooked Push mushrooms to one side. Add lamb and rest of rosemary and brown both sides Break into smaller and smaller chunks until fully cooked Combine mushroom and lamb Add salt to taste