Brazil Nut Free Ginger Garlic Mushrooms

Total time25 min

Prep time10 min

Cook time15 min

4.9

(4)

Earthy cremini mushrooms get a serious flavor upgrade here, cooked in coconut oil until deeply golden and then tossed with fresh ginger, garlic, coconut aminos, and a splash of apple cider vinegar. The technique is simple but the results are anything but — letting the mushrooms sit undisturbed in a hot pan builds that satisfying, almost meaty browning that makes this dish so craveable. A pinch of turmeric adds a warm, subtle depth to the glaze that ties everything together beautifully. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects without any substitutions required — every ingredient on the list is straightforward and easy to source. The coconut aminos bring a savory, slightly sweet umami hit that makes the whole pan smell incredible as it reduces down into a glossy coating. Finish with a scatter of fresh parsley and you've got a side dish that looks and tastes like it took far more effort than it did.

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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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