Dairy Free Sautéed Mushrooms with Coconut Aminos
Sautéed mushrooms might sound simple, but this version delivers deep, caramelized flavor that feels anything but basic. The key is patience — letting the cremini or button mushrooms sit undisturbed in hot coconut oil until they develop a rich, golden crust before you even think about stirring. Coconut aminos step in where soy sauce or butter-based sauces would normally go, bringing a savory, slightly sweet depth that coats every slice in a glossy, clinging glaze. A splash of apple cider vinegar brightens the whole pan and keeps the flavors from feeling heavy. Fresh thyme and garlic bloom in the center of the skillet right before the liquid goes in, layering in an aromatic backbone that makes this taste far more complex than the ingredient list suggests. It works beautifully as a side dish, piled onto grain bowls, or spooned over roasted vegetables — and every component is naturally free of dairy without any substitutions required.
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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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