Rice Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked 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 matters — letting the mushrooms sit undisturbed in a hot skillet builds that rich, caramelized crust that makes them taste almost meaty. Once the liquid reduces to a glossy glaze, every slice is coated in a savory-tangy sauce with a warm undercurrent of turmeric running through it. This is the kind of side dish that disappears fast, whether you're serving it alongside a protein, tucking it into lettuce wraps, or honestly just eating it straight from the pan. Coconut aminos stand in beautifully for soy sauce, bringing that umami depth without any grain-based ingredients sneaking in. A handful of fresh parsley scattered on top at the end keeps things bright and a little herby. It's simple, bold, and genuinely hard to stop eating.
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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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