Honey Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, seared until deeply golden and then tossed in a punchy glaze built from garlic, fresh ginger, coconut aminos, and a splash of apple cider vinegar. The technique matters — letting the mushrooms sit undisturbed in a hot pan coaxes out that rich, caramelized crust that makes all the difference. Many store-bought sauces and glazes sneak in sweeteners, so cooking from scratch with coconut aminos gives you that savory, umami depth without any added sweetness getting in the way. Turmeric adds a warm, golden hue and a subtle earthiness that ties everything together beautifully. The whole dish comes together in one skillet, making cleanup a breeze. A scatter of fresh parsley at the end brightens it all up and makes it look like something you'd order at a restaurant. Serve it as a bold side dish or pile it over rice or greens for a satisfying, flavor-packed meal.
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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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