GERD Friendly Coconut-Cream Garlic Mushrooms
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, wiped clean and quartered
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp apple cider vinegar
- 4 sprigs fresh thyme
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown. Stir and continue cooking for 2–3 minutes more, until the mushrooms are browned on most sides and any released liquid has evaporated.
- 2
Reduce the heat to medium. Push the mushrooms to the edges of the skillet and add the garlic to the center. Cook, stirring the garlic frequently, for about 1 minute, until fragrant and just beginning to turn golden at the edges — watch closely, as it can brown quickly.
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