Cashew 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 a rich, almost meaty texture. The trick is letting them sit undisturbed in the pan so they develop that gorgeous brown crust instead of steaming out all their moisture. Garlic and fresh thyme go in at just the right moment, blooming in the residual heat and layering in an herby, savory depth that makes this dish smell absolutely incredible. Coconut aminos bring a soy-sauce-like umami punch without any soy or wheat, and a splash of apple cider vinegar brightens everything up so the flavors feel balanced rather than heavy. The whole thing finishes with a glossy, clinging glaze that coats every single mushroom slice. It's a naturally clean ingredient list — no hidden nut-based sauces, no ambiguous condiments — just straightforward pantry staples that happen to work beautifully together. Serve it as a side, pile it onto toast, or spoon it over grains for an easy weeknight win.
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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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