Low Sodium Coconut-Cream Garlic Mushrooms

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Coconut-Cream Garlic Mushrooms

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Ingredients

4 servings

1 lb cremini mushrooms, wiped clean and quartered
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
2 tbsp coconut oil
4 cloves garlic, thinly sliced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger
1 can (13.5 oz) full-fat coconut milk
1 tsp apple cider vinegar
4 sprigs fresh thyme

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown. Stir and continue cooking for 2–3 minutes more, until the mushrooms are browned on most sides and any released liquid has evaporated.
2
Reduce the heat to medium. Push the mushrooms to the edges of the skillet and add the garlic to the center. Cook, stirring the garlic frequently, for about 1 minute, until fragrant and just beginning to turn golden at the edges — watch closely, as it can brown quickly.

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