Mushrooms and onions are a good combination and add cream and Mozzarella and you've got a lovely dish with only enough creamy sauce.
5.3 g protein
8.4 grams fat
1.6 g fiber
5.7 g net carbohydrates
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1 cup chopped onion (250 mL)
two tsp crushed garlic
1 pound chopped mushrooms (0.45 kg)
Seasoning salt, to taste
1 teaspoon dried parsley (5 mL)
1/2teaspoon red pepper flakes, optional (2 mL)
1/4 tsp thyme (1 mL)
3/4cup grated Mozzarella cheese, (175 mL)
1/3cup heavy cream (75 mL)
Chopped green oni on or skillet
1/2tsp paprika (2 mL)
In large nonstick skillet, fry onions in some olive oil on medium heat, before turning translucent. Towards the end of cooking, fry the garlic. Insert a small amount of additional oil and then cook mushrooms along with the onions and garlic until browning around 5 to 7 minutes. Pour off any excess liquid. Add seasoning salt, parsley, red pepper flakes, if using, 1/2cup (125 mL) Mozzarella cheese and cream. Bring to the boil and simmer until liquid has decreased to your liking.
Pour mushroom mixture to casserole dish and top with 1/4 cup (60 mL) Mozzarella cheese. Sprinkle with green onions or parsley and paprika. Allow the heat of the noodle dish to melt down the Mozzarella cheese. Drink.