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
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