Celery Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get the royal treatment here — seared in coconut oil until deeply golden, then glazed with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy finish that tastes far more complex than the ingredient list suggests. The trick is letting the mushrooms sit undisturbed in a hot pan, which builds that gorgeous caramelized crust before any stirring happens. Garlic and fresh thyme go in at just the right moment so they bloom without burning, layering in warmth and fragrance that makes the whole kitchen smell incredible. Coconut aminos bring that rich, umami depth you'd expect from soy sauce, but without any of the common allergens or additives that can sneak into bottled condiments — making this a genuinely clean, worry-free dish. A final scatter of fresh parsley brightens everything up and makes it look like something you'd order at a nice bistro. Serve these alongside grilled proteins, toss them into grain bowls, or pile them onto crusty bread for a simple but seriously satisfying bite.
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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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