Pistachio Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked in coconut oil until deeply golden and then tossed with bold aromatics that make the whole kitchen smell incredible. The technique is simple but deliberate — letting the mushrooms sit undisturbed in a hot pan builds that satisfying, caramelized crust before the real magic happens. Fresh ginger and minced garlic go straight into the center of the pan, blooming in the residual heat until fragrant and just barely golden at the edges. Coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy glaze that clings to every slice, while a pinch of turmeric adds warmth and a gorgeous golden hue. This is the kind of side dish that disappears fast — serve it over rice, alongside grilled protein, or honestly just straight from the pan with a fork. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.
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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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