Eosinophilic Esophagitis Friendly Lemon Parsley Sautéed Mushrooms
Total time25 min
Prep time10 min
Cook time15 min
5.0(18)
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
- 1 ½ lb cremini mushrooms, wiped clean and sliced ¼-inch thick
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Heat 2 tablespoons of 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 once, then continue cooking for another 3–4 minutes until the mushrooms are browned all over 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!