Oral Allergy Syndrome Friendly Sautéed Mushrooms with Coconut Aminos

Total time25 min

Prep time10 min

Cook time15 min

Oral Allergy Syndrome Friendly Sautéed Mushrooms with Coconut Aminos

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Ingredients

4 servings

1 lb cremini or button mushrooms, cleaned and sliced ¼ inch thick
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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3 cloves garlic, minced
Ingredient note
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.
1 tbsp fresh thyme leaves
2 tbsp coconut aminos
1 tbsp apple cider vinegar
¼ tsp fine sea salt, plus more to taste
1 tbsp fresh parsley, finely chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan.
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 3–4 minutes more until the mushrooms are browned on most sides and any released liquid has evaporated.

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