AIP Friendly Garlic-Herb Sautéed Mushrooms
These sautéed cremini mushrooms are deeply savory, golden-edged, and fragrant with fresh thyme, rosemary, and garlic — the kind of simple side dish that somehow tastes like it took way more effort than it did. The key is letting the mushrooms sit undisturbed in a hot skillet so they develop a proper sear rather than steaming into a soggy pile. Once they're tender and caramelized, a splash of apple cider vinegar goes in to lift all those browned bits from the pan and add a subtle brightness that ties everything together. Every ingredient here — olive oil, fresh herbs, garlic, sea salt, parsley — fits cleanly within the autoimmune protocol framework, with no grains, nightshades, eggs, or dairy anywhere in sight. That can be a real challenge with cooked vegetable sides, which often sneak in butter, pepper, or soy-based sauces, so this one is genuinely useful to have in your rotation. It comes together in under 15 minutes and serves four, making it an easy weeknight addition alongside any protein. Finish it with the fresh parsley right before serving and it looks as good as it tastes.
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, cleaned and halved
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, or to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the mushrooms in a single layer, cut-side down, and cook undisturbed for 4–5 minutes, until the cut faces are deep golden brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!