Eosinophilic Esophagitis Friendly Lemon Garlic Mushrooms
Total time22 min
Prep time10 min
Cook time12 min
4.6(5)
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Learn more →Ingredients
4 servings
- 1 lb cremini or button mushrooms, cleaned and halved
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 4 sprigs fresh thyme
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 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 4–5 minutes, until the undersides are deep golden brown. Stir and continue cooking for 2–3 minutes more, until the mushrooms are browned on most sides and any released liquid has evaporated.
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