MSG Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, sautéed until deeply golden and then tossed with fresh ginger, garlic, and a savory glaze that clings to every slice. The key to that rich, umami-forward depth is coconut aminos — a pantry staple that delivers the salty, savory punch of soy sauce without any added glutamates, making it a smart swap for anyone avoiding flavor enhancers. A splash of apple cider vinegar brightens everything up, while a pinch of turmeric adds a warm, subtle earthiness that ties the whole dish together. Getting the mushrooms properly golden before adding the aromatics is the move — that undisturbed sear builds a caramelized base that makes the final glaze taste like it took way more effort than it did. The garlic and ginger go in last-minute so they stay fragrant and punchy rather than bitter, and the whole thing comes together in one skillet with minimal cleanup. Finish with a handful of fresh parsley and you've got a side dish that looks and tastes impressive enough for company but is honestly weeknight-easy.
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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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