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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.





Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
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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