Eosinophilic Esophagitis Friendly Ginger Garlic Sautéed Mushrooms
Total time22 min
Prep time10 min
Cook time12 min
4.9(14)
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
- 2 tbsp olive oil
- 1 lb cremini or button mushrooms, cleaned and sliced ¼ inch thick
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp apple cider vinegar
- ½ tsp salt, or to taste
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
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 and cook undisturbed for 4 minutes, until the undersides are deep golden brown. Stir and continue cooking for 3–4 minutes more, until the mushrooms are golden on most sides and any released liquid has evaporated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!