GERD Friendly Sauteed Mushrooms with Garlic and Thyme
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Learn more →Ingredients
4 servings
- 1 ½ lb cremini or button mushrooms, cleaned and halved (or quartered if large)
- 1 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp olive oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ¼ cup dry white wine
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the mushrooms dry with a paper towel — any surface moisture will cause them to steam rather than brown.
- 2
Heat the butter and olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the foam begins to subside.
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