Chestnut Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked until deeply golden and then tossed in a punchy glaze of garlic, fresh ginger, coconut aminos, and a splash of apple cider vinegar. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that satisfying, caramelized crust that makes them taste almost meaty. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue to the finished dish. Everything comes together in one skillet, which means minimal cleanup and maximum flavor payoff. The ingredient list is refreshingly straightforward — no specialty items to hunt down, and nothing that could hide a sneaky allergen. Finished with a scatter of fresh parsley, this dish works beautifully as a side, spooned over rice, or piled onto just about anything that could use a savory, aromatic boost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!