Wheat Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, cooked until deeply golden and tossed in a punchy glaze of garlic, fresh ginger, coconut aminos, and apple cider vinegar. The technique matters — letting the mushrooms sit undisturbed in hot coconut oil builds that satisfying, caramelized crust before any liquid ever hits the pan. Coconut aminos stand in beautifully for soy sauce, delivering that savory, slightly sweet depth without any wheat or gluten concerns hiding in the bottle. A pinch of turmeric adds warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Everything comes together in one skillet in well under 30 minutes, making this an easy weeknight side that punches well above its weight. Finish with a scatter of fresh parsley and serve immediately — these mushrooms are at their absolute best hot off the stove.
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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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