Oil-Free Sautéed Mushrooms and Onions

Makes about 4 cups

Author Molly Patrick of Clean Food Dirty Girl


  • 5 cups sliced mushrooms (375 g / any variety)
  • 1 cup thinly-sliced red onion (130 g)
  • 2 teaspoons minced garlic cloves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)


  1. Heat a large skillet over medium heat for 2 minutes. Add the mushrooms, onion and garlic. Sauté for 6 minutes, stirring often and adding a splash of water if they start to stick.

  2. Stir in the thyme, salt and pepper and remove from heat.