Eosinophilic Esophagitis Friendly Garlic-Herb Sautéed Mushrooms
Total time25 min
Prep time10 min
Cook time15 min
4.9(18)
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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.
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