BHA & BHT Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked in coconut oil until deeply golden and then tossed with fresh garlic, grated ginger, coconut aminos, apple cider vinegar, and a pinch of turmeric for a glossy, aromatic glaze. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that rich, caramelized crust that makes the whole dish sing. Every ingredient in this recipe is whole and straightforward, which is exactly the point when you're trying to avoid the synthetic preservatives that sneak into so many bottled sauces and seasoning blends. Coconut aminos stand in beautifully for conventional soy sauce, delivering that savory depth without any of the additives that can come along for the ride. The apple cider vinegar adds a bright lift that keeps the dish from feeling heavy, and the turmeric gives it a warm, golden hue that looks stunning on the plate. A handful of fresh parsley scattered over the top right before serving adds a pop of color and a clean, herby finish. This one is fast, satisfying, and the kind of side dish that disappears before anything else on the table.
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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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