Artificial Food Coloring Free Ginger Garlic Mushrooms
These ginger garlic mushrooms are deeply savory, a little tangy, and packed with bold flavor from real, whole ingredients — no dyes, no artificial anything hiding in the sauce. Cremini mushrooms get seared in coconut oil until they're deeply golden and caramelized, which builds a rich, meaty base before the aromatics even hit the pan. Fresh ginger and minced garlic go in next, blooming in the residual heat until fragrant and just barely golden at the edges — that one minute of careful stirring makes a serious difference. Coconut aminos bring the salty-umami depth you'd expect from a soy-based sauce, while apple cider vinegar adds a bright lift and turmeric gives everything a warm, earthy finish. The whole thing reduces to a glossy glaze that clings to every slice, making this feel far more restaurant-worthy than the ingredient list might suggest. A scatter of fresh parsley at the end keeps it vibrant and clean. It's the kind of side dish that disappears fast, whether you're serving it over rice, alongside grilled protein, or honestly just eating it 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
- 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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