Barley Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed in coconut oil until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy finish. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that rich, caramelized crust that makes this dish genuinely craveable. Garlic and fresh thyme go in at just the right moment, blooming in the residual heat before everything comes together in a glossy, umami-packed glaze. For anyone navigating a barley-free lifestyle, soy sauce and Worcestershire-style condiments are often off the table due to grain-based ingredients, but coconut aminos deliver that same deep, savory depth without any grain in sight. The result is a side dish that tastes far more complex than its short ingredient list suggests. Scatter fresh parsley over the top before serving and it looks as good as it tastes — elegant enough for a dinner party, easy enough for a Tuesday night.
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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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