Chicken Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory-tangy finish that tastes far more complex than the short ingredient list suggests. The key is patience — letting the mushrooms sit undisturbed in hot coconut oil builds that rich, caramelized crust that makes every bite satisfying. Garlic and fresh thyme go in just long enough to bloom and turn fragrant before everything comes together in a glossy, umami-packed glaze. Because coconut aminos stand in for traditional soy sauce, the dish stays completely free of any poultry-derived ingredients or hidden additives that can sneak into store-bought sauces. It works beautifully as a side dish, piled onto grain bowls, or spooned over mashed potatoes for something a little more substantial. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate 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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