Artificial Flavors Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy finish that tastes far more complex than the ingredient list suggests. Conventional soy sauce and many bottled stir-fry sauces are loaded with additives and synthetic flavor enhancers, but coconut aminos delivers that same rich, umami depth with nothing artificial in sight. The technique matters just as much as the ingredients — letting the mushrooms sit undisturbed in hot coconut oil builds a proper sear, so you get caramelized edges and a meaty texture rather than a soggy, steamed pile. Fresh garlic and thyme bloom in the center of the pan before getting folded in, layering in real, whole-food flavor at every step. The glaze comes together in just a minute or two, coating every slice in a glossy, savory finish that makes this dish feel restaurant-worthy. Scatter fresh parsley over the top and you have a side that works alongside grilled proteins, tucked into grain bowls, or honestly just eaten straight from the pan.
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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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