Low Sugar Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious upgrade here, seared until deeply golden and then tossed in a punchy glaze built from garlic, fresh ginger, coconut aminos, and a splash of apple cider vinegar. The technique matters — letting the mushrooms sit undisturbed in a hot pan coaxes out that rich, caramelized crust that makes this dish feel restaurant-worthy. Coconut aminos bring a savory, slightly sweet depth without any added sugar hiding in the sauce, which is exactly the kind of clean swap that makes a real difference when you're watching what goes into your food. The turmeric adds a warm, golden hue and a subtle earthiness that ties everything together beautifully. Once the liquid reduces to a thin, glossy glaze, every slice of mushroom is coated in bold, layered flavor. A handful of fresh parsley scattered over the top keeps things bright and fresh. This one comes together fast and works as a side dish, a topping for grains, or honestly just eaten straight from the pan.
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ¼ tsp turmeric
- ½ tsp salt, or to taste
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 and the oil coats the pan.
- 2
Add the mushrooms in a single layer and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown. Stir once, then continue cooking for another 3–4 minutes until the mushrooms are browned on most sides and any released liquid has evaporated.
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