Artificial Food Coloring Free Sautéed Mushrooms with Coconut Aminos
Sautéed mushrooms might sound simple, but this version delivers genuinely restaurant-worthy results — deep golden browning, a savory glaze, and layers of flavor from garlic and fresh thyme. The trick is letting the mushrooms sit undisturbed in hot coconut oil so they develop that caramelized crust instead of steaming into a soggy pile. Coconut aminos step in as the umami-rich finishing sauce, and unlike conventional soy sauce or bottled condiments, they contain no synthetic dyes or artificial additives that can sneak into your plate unnoticed. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to every slice. The whole dish comes together with whole, recognizable ingredients — nothing processed, nothing artificially colored — which makes it a genuinely stress-free choice when you're cooking clean. Serve it as a side, pile it onto grain bowls, or spoon it over eggs for a savory weeknight upgrade that feels a little indulgent without any of the ingredient anxiety.
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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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