AIP Friendly Sautéed Mushrooms with Coconut Aminos
These golden-edged mushrooms are deeply savory, fragrant with fresh thyme and garlic, and finished with a glossy glaze that makes them look far more impressive than the effort involved. Cooking on the autoimmune protocol often means giving up the umami-rich sauces and condiments that make food feel satisfying — and that's exactly the gap this dish fills. Coconut aminos stand in beautifully for soy-based sauces, delivering that same rich, slightly sweet depth without any of the ingredients that can trigger an immune response. A splash of apple cider vinegar brightens everything up and helps the glaze cling to every slice. The technique matters here: letting the mushrooms sit undisturbed in hot coconut oil builds a proper sear, so you get caramelized edges and meaty texture rather than a soggy, steamed result. Finished with a scatter of fresh parsley, this makes a stunning side for four that works alongside almost any compliant protein you have going.
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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
- 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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