BHA & BHT Free Sautéed Mushrooms with Coconut Aminos
These sautéed mushrooms are deeply savory, golden-edged, and finished with a glossy glaze that makes them taste far more complex than the short ingredient list suggests. Cremini or button mushrooms get the full treatment here — cooked undisturbed in coconut oil until they develop serious color, then tossed with garlic, fresh thyme, and a splash of apple cider vinegar for brightness. The real star is the coconut aminos, which brings that rich, umami-forward depth you'd expect from a soy-based sauce, but without the synthetic preservatives that sneak into so many bottled condiments. For anyone navigating BHA and BHT concerns, that swap matters enormously — conventional soy sauces and flavor enhancers are common culprits, and this recipe sidesteps them entirely by sticking to whole, minimally processed ingredients. Everything reduces down into a thin, clinging glaze that coats every mushroom slice beautifully. Serve these alongside grilled proteins, spoon them over rice, or pile them onto crusty bread — they're versatile enough to go just about anywhere. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together.
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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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