Fish Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, glossy, and packed with umami, these sautéed mushrooms prove that a handful of simple ingredients can deliver serious flavor. The key is patience — letting the cremini or button mushrooms sit undisturbed in hot coconut oil until they develop that irresistible caramelized crust before anything else goes into the pan. Coconut aminos step in as the savory backbone here, bringing that rich, soy-sauce-like depth without any fish-derived ingredients or hidden seafood byproducts that can sneak into conventional condiments. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to every slice. Garlic and fresh thyme bloom in the center of the pan at just the right moment, layering in aromatic warmth that makes the whole kitchen smell incredible. Finish with a scatter of fresh parsley and you've got a side dish that works alongside grains, roasted proteins, or honestly just a good crusty piece of bread.
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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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