Breastfeeding Friendly 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 edges that practically beg to be eaten straight from the pan. The combination of garlic, fresh thyme, and a splash of coconut aminos creates a savory, umami-rich glaze that tastes far more complex than the short ingredient list suggests. Coconut aminos stands in beautifully for soy sauce, delivering that same depth of flavor without the additives or preservatives that nursing parents often prefer to avoid. A hit of apple cider vinegar at the end brightens everything up and keeps the dish from feeling heavy. This is the kind of side that disappears fast — pile it over rice, tuck it into eggs, or serve it alongside whatever protein you have going. Clean, whole-food ingredients and a straightforward technique make it easy to pull off even on the most exhausted of evenings.
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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)
Can be omittedfresh parsley
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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