Garlic Sizzled Mushrooms (Egg-Free, Gluten-Free, Soy-Free)


This is a super-easy side dish!  I used to make it all the time.


  • 1 t olive oil
  • 5 c quartered button mushrooms (about 1 lb)
  • 1/4 t crushed red pepper
  • 1/8 t salt
  • 10 garlic cloves
  • 1/2 c no-salt-added beef broth (may replace with chicken broth or vegetable broth with a touch of soy sauce)
  • Dash of black pepper
  • 2 T chopped fresh parsley (optional)

Heat oil in a large skillet over med heat.  Add mushrooms, crushed red pepper, salt, and garlic to skillet and saute for 3 min.  Add broth and black pepper, and cook 5 min.  Remove from heat and sprinkle with parsley.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply