Interstitial Cystitis Friendly Garlic-Thyme Sautéed Mushrooms
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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
Ingredient noteBlack pepper 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 black pepper, please tap it and change its rating to Red.
- 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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