Eosinophilic Esophagitis Friendly Sautéed Mushrooms with Thyme
Total time20 min
Prep time8 min
Cook time12 min
4.7(23)
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Learn more →Ingredients
4 servings
- 1 ½ lb cremini or baby bella mushrooms, cleaned and halved
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add the mushrooms in a single layer, cut-side down, and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown.
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