Citrus Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked until deeply golden and tossed in a savory, aromatic glaze that hits every note — umami, warmth, and just a touch of tang. The technique matters: letting the mushrooms sit undisturbed in hot coconut oil builds that irresistible caramelized crust before any liquid ever enters the pan. Fresh ginger and minced garlic go straight into the center of the skillet, blooming in the residual heat until fragrant and just barely golden at the edges. Coconut aminos bring a rich, soy-sauce-like depth, while apple cider vinegar adds brightness without relying on any citrus fruit — making this a genuinely satisfying option when oranges, lemons, and limes are off the table. A pinch of turmeric rounds out the glaze with subtle warmth and a gorgeous golden hue. Scatter some fresh parsley on top and you have a side dish that looks and tastes far more involved than it actually is.
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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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