Anti Inflammatory Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked low and slow in coconut oil until they're deeply golden and caramelized with an almost meaty richness. The trick is letting them sit undisturbed in the pan — that patience pays off in serious browning and concentrated flavor. Garlic and fresh thyme go in next, blooming in the residual heat until fragrant, before coconut aminos and apple cider vinegar swirl in to create a glossy, savory glaze that clings to every slice. Coconut aminos stand in for soy sauce beautifully here, bringing that umami depth without the inflammatory compounds found in conventional soy products. Apple cider vinegar adds a bright lift that keeps the dish from feeling heavy, while coconut oil ties everything together with a subtle richness. A scatter of fresh parsley at the end adds color and a clean, herby finish. Serve these alongside grilled proteins, spoon them over cauliflower rice, 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
- 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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