Carrageenan Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, glossy, and packed with umami, these sautéed mushrooms hit every savory note you want from a quick stovetop side. The technique matters here — letting the cremini or button mushrooms sit undisturbed in hot coconut oil is what builds that rich, caramelized crust instead of a soggy pile. Coconut aminos step in as the flavor backbone, delivering that soy-sauce depth without any of the additives that show up in conventional condiments and bottled sauces. A splash of apple cider vinegar lifts everything and helps the glaze cling beautifully to each slice. Fresh garlic and thyme go in at just the right moment so they bloom without burning, layering in an herby, aromatic quality that makes this feel far more involved than it actually is. It works as a side dish, a topping for grains or polenta, or honestly just eaten straight from the pan.
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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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