Low Fiber Ginger Garlic Sautéed Mushrooms
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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
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), 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 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.
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