Oral Allergy Syndrome Friendly Sautéed Mushrooms with Thyme

Total time20 min

Prep time8 min

Cook time12 min

Oral Allergy Syndrome Friendly Sautéed Mushrooms with Thyme

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Ingredients

4 servings

1 ½ lb cremini or baby bella mushrooms, cleaned and halved
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, thinly sliced
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
1 tbsp apple cider vinegar
½ tsp fine sea salt, plus more to taste
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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