Lupin 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 hot coconut oil builds that satisfying, caramelized crust that makes all the difference. A pinch of turmeric adds a warm, subtle depth and a gorgeous golden hue to the finished dish. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many packaged sauces and seasoning blends — every ingredient here is clean and straightforward. The glaze reduces down to a sticky, savory coating that clings to every slice, making this feel far more indulgent than the simple ingredient list suggests. Finish with a scatter of fresh parsley and serve immediately while everything is still glossy and fragrant.
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!