Tuesday, June 30, 2015

Sautéed Mushrooms and Onions Hot Dog

Serving: 7
1 (14 oz) package of Hot Dogs
1 (8 oz) package of sliced 'Baby Bella' mushrooms
1 small brown onion
1/4 teaspoon of crushed garlic 
3 tablespoons of olive oil
1 (12 oz) package of Frankfurter rolls
Mustard to taste

1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste.