Interstitial Cystitis Friendly Coconut-Cream Garlic Mushrooms
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, wiped clean and quartered
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!