Yeast Free Ginger Garlic Mushrooms
Earthy cremini mushrooms get a serious flavor upgrade here, sautéed until deeply golden and then tossed in a punchy glaze of garlic, fresh ginger, coconut aminos, and apple cider vinegar. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that satisfying caramelized crust that makes this dish feel restaurant-worthy. Coconut aminos stand in beautifully for soy sauce, delivering that savory, umami-rich depth without any fermented ingredients that could be a concern. A pinch of turmeric adds a warm, golden hue and a subtle earthiness that ties everything together. The whole thing finishes with a thin, glossy glaze that clings to every slice — no heavy sauce, just bold, clean flavor. Scatter some fresh parsley on top and you've got a side dish (or a seriously good topping for rice or noodles) that looks and tastes far more involved than it actually is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!