Almond Free Ginger Garlic Mushrooms
These savory mushrooms are the kind of side dish that makes people stop mid-bite and ask what's in them. Cremini mushrooms get seared in coconut oil until deeply golden, building that rich, almost meaty flavor that makes this dish so satisfying. Fresh ginger and garlic hit the pan next, blooming in the residual heat until fragrant and just barely golden at the edges — that one minute of cooking does a lot of heavy lifting. Coconut aminos and apple cider vinegar pull everything together into a glossy, umami-packed glaze with a subtle tang that keeps each bite interesting. A pinch of turmeric adds warmth and a gorgeous golden hue without overpowering the other flavors. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond-based sauces or oils sneaking in. Finish with a scatter of fresh parsley and serve immediately — these are best eaten straight from the pan while the glaze is still shiny and the mushrooms are piping hot.
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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
- 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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