Emulsifier Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, savory, and packed with umami, these sautéed mushrooms are the kind of side dish that quietly steals the show at the dinner table. Many bottled sauces and condiments rely on emulsifiers to achieve their smooth, glossy finish — which makes them a minefield for anyone avoiding those additives. Here, coconut aminos step in as the flavor backbone, delivering that rich, slightly sweet depth without any of the unwanted extras. A splash of apple cider vinegar brightens everything up and helps the sauce reduce into a gorgeous glaze that clings to every slice of mushroom. The technique matters too: letting the mushrooms sit undisturbed in hot coconut oil builds a proper sear, so you get that caramelized, almost meaty texture rather than a soggy pile. Garlic and fresh thyme folded in at just the right moment keep the aromatics vibrant without burning. Serve them alongside roasted proteins, pile them onto grain bowls, or honestly just eat them straight from the pan — no judgment here.
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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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