Gelatin Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get the royal treatment here — seared in coconut oil until deeply golden, then finished with garlic, fresh thyme, and a glossy glaze that makes them almost impossible to stop eating. The real star of the seasoning is coconut aminos, a naturally brewed condiment that delivers a savory, slightly sweet depth without any animal-derived additives that can sneak into conventional soy sauces or Worcestershire-style blends. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to every slice. The technique matters here — letting the mushrooms sit undisturbed in a hot pan is what builds that gorgeous caramelized crust instead of a soggy, steamed mess. Every ingredient in this dish is straightforwardly plant-based and free from hidden thickeners or setting agents, so you can serve it with total confidence. Pile it over rice, tuck it into a grain bowl, or serve it alongside roasted vegetables for a side dish that genuinely steals the show.
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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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