Eosinophilic Esophagitis Friendly Classic Mushroom Sauté
Total time25 min
Prep time10 min
Cook time15 min
4.7(18)
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Learn more →Ingredients
4 servings
- 1 lb cremini or button mushrooms, cleaned and sliced ¼ inch thick
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- ¼ cup dry white wine
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pat the mushroom slices dry with a paper towel — any surface moisture will cause them to steam rather than brown.
- 2
Heat the butter and olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the foam begins to subside, about 1 minute.
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