Pescatarian Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked until deeply golden and then tossed in a punchy glaze of coconut aminos, apple cider vinegar, fresh ginger, and garlic. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that caramelized, almost meaty crust that makes this dish feel genuinely satisfying rather than just a simple side. Turmeric adds a subtle warmth and a gorgeous golden hue to the finished glaze, while a handful of fresh parsley brightens everything up at the end. Coconut aminos bring that savory, umami depth you'd expect from soy sauce without any of the additives or allergens that can sneak into store-bought sauces. Everything comes together in one skillet with straightforward pantry staples, making cleanup as easy as the cooking itself. This works beautifully as a side dish alongside rice or noodles, but honestly it's good enough to eat straight from the pan.
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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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