Eosinophilic Esophagitis Friendly Garlic-Thyme Sautéed Mushrooms
Total time25 min
Prep time10 min
Cook time15 min
4.8(19)
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Learn more →Ingredients
4 servings
- 1 ½ lb cremini mushrooms, cleaned and quartered
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
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 and continue cooking for another 3–4 minutes, until the mushrooms are browned on most sides and any released liquid has evaporated.
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