Emulsifier Free Ginger Scallion Mushrooms
Total time22 min
Prep time10 min
Cook time12 min
4.8(14)
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, stems trimmed, sliced ¼ inch thick
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp toasted sesame oil
- ¼ tsp salt, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering and the surface begins to ripple.
- 2
Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown and the mushrooms begin to release their liquid.
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