GERD Friendly Vegan Simple Sautéed Mushrooms
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Learn more →Ingredients
4 servings
- 1 ½ lb cremini or button mushrooms, cleaned and halved
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
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. - 4 sprigs fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
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 soy sauce
- 1–2 tbsp fresh 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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