Low Sugar Sautéed Mushrooms with Coconut Aminos
Deeply golden, garlicky, and glazed with a savory-tangy finish, these sautéed mushrooms are the kind of side dish that disappears fast. The trick is letting the mushrooms sit undisturbed in hot coconut oil so they develop a proper sear rather than steaming into a soggy pile — patience here pays off big. Coconut aminos step in where soy sauce typically would, delivering that rich, umami depth without any added sugars hiding in the bottle. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to each slice. Fresh thyme and garlic round out the flavor in a way that feels restaurant-worthy but comes together in one skillet. Serve these alongside grilled proteins, tuck them into grain bowls, or just eat them straight from the pan — no judgment.
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Learn more →Ingredients
4 servings
- 1 lb cremini or button mushrooms, cleaned and sliced ¼ inch thick
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Heat the coconut oil in a 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 3–4 minutes more until the mushrooms are browned on most sides and any released liquid has evaporated.
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