If you're following along, you'll know that we're smack-dab in the middle of "Ode to the Taco" week, where we're making paleo-friendly versions of different taco recipes. Most of the recipes are slightly tweaked versions of those featured in this month's "50 Tacos" from Food Network Magazine. Rather than serving our "tacos" in tortillas, we're using lettuce leaves.
Today's was really one of my favorites, because I LOVE mushrooms. Unfortunately, the recipe didn't call for any form of protein, so I had to add some.
Ingredients:
1 lb button mushrooms, sliced
1 shallot, sliced thin
1 tsp saltdiet
juice of one lemon
1/4 tsp dried parsley flakes
2 eggs
romaine lettuce leaves
Heat one tbsp olive oil in a large skillet over med heat and add your shallot. If you're unfamiliar with shallots, they're small redish-purple oinions with a mild onion flavor. Saute shallot until they're just beginning to soften and add your mushrooms. Sprinkle with salt. Allow to cook, stirring occasionally, until mushrooms are browned and softened.
Toss mushrooms in a bowl with lemon juice and parsley.
In your skillet, fry your two eggs to your desired "doneness".
To serve, spoon mushroom mixture into lettuce leaves and top with a fried egg.
Season with salt and pepper if desired.
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