Xanthan Gum 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 ginger, garlic, coconut aminos, and a splash of apple cider vinegar that reduces into a glossy, savory glaze. The turmeric adds a warm, subtle depth that makes the whole dish feel a little more special than your average sautéed mushroom side. Because every ingredient is whole and straightforward, there's no need to scan labels for hidden additives or thickeners — this one is clean from start to finish. The technique matters too: letting the mushrooms sit undisturbed in the pan builds that irresistible caramelized crust that makes them taste almost meaty. Finishing with a scatter of fresh parsley keeps things bright and pulls all the bold flavors together. It's the kind of dish that works as a quick weeknight side, piled over rice, or tucked alongside whatever protein you've got going.
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, sliced ¼ inch thick
See allCrimini Mushrooms
Whole Crimini Mushroom - 1 Lb
Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz - 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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