Citric Acid 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 almost meaty in texture. The real magic happens when coconut aminos and apple cider vinegar hit the hot pan — they reduce into a glossy, savory glaze that clings to every slice. Coconut aminos stand in beautifully for soy sauce without any of the citric acid concerns that can come with conventional condiments, and apple cider vinegar brings a gentle tang that's naturally derived and easy to source in a clean form. Garlic and fresh thyme bloom in the center of the pan before getting folded into the mushrooms, layering in warmth and fragrance without relying on any processed seasonings. The result is a side dish that tastes far more complex than its ingredient list suggests — rich, umami-forward, and finished with a little fresh parsley for brightness. It works alongside roasted proteins, spooned over rice, or honestly just eaten straight from the pan while you're still standing at the stove.
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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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