Beef Free 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 builds a gorgeous sear that makes every bite satisfying. Garlic and fresh thyme go in just long enough to bloom and get fragrant, layering in savory, herby depth without overwhelming the mushrooms themselves. Coconut aminos bring a subtle umami-sweet glaze that ties everything together, and a splash of apple cider vinegar cuts through the richness with just the right amount of brightness. The whole thing finishes with a thin, glossy coating that clings to every slice — no heavy sauce, no fuss. It works beautifully as a side dish, piled onto crusty bread, or stirred into grains, and every ingredient is straightforward and easy to source. Whether you're avoiding beef for health, ethical, or dietary reasons, this is the kind of dish that never feels like a compromise.
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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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