Chicken Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked low and slow until deeply golden, then tossed in a punchy glaze of coconut aminos, apple cider vinegar, fresh ginger, and garlic. The technique matters — letting the mushrooms sit undisturbed in hot coconut oil builds that satisfying, almost meaty sear that makes this dish feel far more indulgent than the ingredient list suggests. A pinch of turmeric adds a warm, subtle depth and a gorgeous golden hue to the finished glaze. This is the kind of side dish that quietly steals the show at the table. Everything here is completely plant-based and free from any poultry-derived ingredients, sauces, or broths — no label-reading required. Coconut aminos stand in beautifully for soy sauce, delivering that savory, slightly sweet umami hit without any hidden animal products. Finish with a scatter of fresh parsley and serve immediately while the glaze is still glossy and fragrant.
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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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