Citrus Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed until deeply golden and glazed with a savory, umami-rich sauce that makes them nearly impossible to stop eating. The key is letting them sit undisturbed in a hot pan — that patience builds a caramelized crust that no amount of stirring can replicate. Coconut aminos step in as the flavor backbone, delivering that deep, soy-sauce-like savoriness without any citrus-derived additives or preservatives that can sneak into conventional condiments. A splash of apple cider vinegar adds just enough brightness to balance the richness, and it reduces down into a glossy glaze that clings to every slice. Garlic and fresh thyme bloom in the pan at just the right moment, layering in fragrance without overwhelming the mushrooms themselves. Whether you pile these over rice, tuck them into a grain bowl, or serve them straight as a side, they deliver serious restaurant-quality flavor with minimal fuss.
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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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