Cashew Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked in coconut oil until deeply golden and then tossed with bold aromatics that make the whole kitchen smell incredible. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that satisfying caramelized crust before any liquid even enters the picture. Fresh ginger and minced garlic go straight into the center of the pan so they bloom in the residual heat without burning, layering in warmth and depth that feels restaurant-worthy. Coconut aminos and a splash of apple cider vinegar create a thin, savory-tangy glaze that clings to every slice, with a whisper of turmeric rounding out the color and earthiness. This is the kind of dish that works as a quick weeknight side, a topping for rice or noodles, or honestly just eaten straight from the pan. No nuts, no hidden sauces with questionable ingredient lists — just clean, punchy flavors from a short list of straightforward pantry staples.
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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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