Steak’s New Best Friend: Mama Sophia’s Mushroom and Onions (Recipe)

For the longest time I embraced the “eat right for your blood type” mindset. Since my blood type is O, my diet had been more meat-focused. But nowadays I’ve been concentrating on high-fiber and lower glycemic index food items, while drastically cutting down on meat and avoiding dairy products altogether.

I do feel better and cleaner. But every now and then I do crave a steak (like last weekend), and I usually obey. I figure that my body is telling me that I could use the protein and iron from the steak, and perhaps even a little something else. My approach is—listen to the body, it knows what it needs.

Steak and eggs? Steak and potatoes? In our house, steak is most happily paired with sauteed onions and mushrooms. (The Princess often requires the addition of dairy-free mashed potatoes and stir-fried sesame and memmi haricot vert green beans, as well.)

What are the health benefits of mushrooms? They contain lots of niacin, which fights against Alzheimer’s disease, and other nutrients and minerals (such as iron, selenium, potassium, phosphorus, riboflavin, pantothenic acid, copper, and zinc) which work to fight against cancer and reduce blood pressure and cholesterol. Note: People with a history of developing gout, kidney stones, or other disorders related to impaired uric acid conversion should avoid or limit purine-containing foods such as mushrooms.

I just like the complementary, earthy flavors of the mushroom and onions with the steak. No need to complicate the meat with anything else—A-1 or otherwise. HB, on the other hand, likes to douse his steak with A-1 and Sriracha Hot Chili Sauce. For him, the mushrooms and onions complement his rice and the mashed potatoes.

Mama Sophia’s Sauteed Mushroom and Onions Recipe
1 package of white button, crimini, or portobello mushrooms (sometimes I use king oyster mushrooms)
1 onion
3 cloves minced garlic
1-2 tbs of olive or sesame oil
A splash of Memmi sauce (about 1-2 tbs)
Fresh ground black pepper

1) Slice mushrooms to about 1 cm thickness, and finely slice onions to about 1/2 cm thickness—set aside. Mince garlic.

2) Heat oil in frying pan and saute garlic and onions over medium-high heat for 30 seconds and reduce heat to further soften onions for 2-3 minutes. Increase heat to medium-high, add mushrooms into the pan, and toss well with the onions and garlic.

3) Add memmi sauce and fresh ground black pepper, and let cook for 5-10 minutes more, while stirring occasionally. Serve immediately.


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