Peanut Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, sautéed in coconut oil until deeply golden and then tossed with fresh garlic, grated ginger, coconut aminos, and a splash of apple cider vinegar. The technique is simple but the results are anything but — letting the mushrooms sit undisturbed in a hot pan builds that irresistible caramelized crust before the aromatics even hit the skillet. A pinch of turmeric adds a warm, subtle depth that ties the whole glaze together beautifully. Because every ingredient is straightforward and naturally derived, there's no need to scan labels for hidden peanut-based oils or sauces — coconut aminos does all the savory heavy lifting here. The final minute of cooking reduces everything down to a glossy, clingy glaze that makes these mushrooms taste far more complex than the ingredient list suggests. Finish with a scatter of fresh parsley and serve immediately while everything is still sizzling 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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