Low Fiber Garlic-Sautéed Mushrooms with Fresh Herbs
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, wiped clean and quartered
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- ½ tsp salt
- 1 tbsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Ingredient noteLow residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add the mushrooms in a single layer and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown. Stir once, then continue cooking for 3–4 minutes more until the mushrooms are browned on most sides and any released liquid has evaporated.
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