Low Iodine Lemon Parsley Sautéed Mushrooms
Total time25 min
Prep time10 min
Cook time15 min
5.0(18)
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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.
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