Cinnamon Free Sautéed Mushrooms with Coconut Aminos
Deeply savory and rich with umami, these sautéed mushrooms are the kind of side dish that quietly steals the show at the dinner table. Cremini or button mushrooms get a proper sear in coconut oil — cooked undisturbed until they develop that gorgeous, deep golden crust that makes all the difference in flavor and texture. Coconut aminos bring a mellow, soy-sauce-like depth without any of the additives or spice blends that can sneak unwanted ingredients into your meal, making this a genuinely clean and worry-free option. A splash of apple cider vinegar lifts everything and helps the glaze cling beautifully to each mushroom slice. Fresh thyme and garlic bloom in the center of the pan before getting folded in, layering in an herby, aromatic backbone that feels anything but simple. Finish with a scatter of fresh parsley and you've got a dish that looks as good as it tastes. Serve it alongside grilled proteins, spoon it over polenta, or pile it onto crusty bread — it's endlessly versatile and completely satisfying.
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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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