Celery 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 trick is letting the mushrooms sit undisturbed in a hot pan so they develop that rich, caramelized crust instead of steaming — patience pays off big here. Fresh ginger and minced garlic go straight into the center of the skillet, blooming in the residual heat until fragrant and just kissed with gold before getting folded into the mushrooms. Coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy glaze that clings to every slice, with a whisper of turmeric rounding out the warmth. This is the kind of dish that works as a quick weeknight side, piled over rice, or tucked alongside roasted proteins — and every ingredient is straightforward and easy to source without scanning labels for hidden additives. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together beautifully.
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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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