Ginger Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed in coconut oil until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy finish. The technique matters — letting the mushrooms sit undisturbed in a hot pan builds that rich, caramelized crust that makes all the difference between bland and genuinely craveable. Garlic and fresh thyme go in just long enough to bloom and perfume the whole dish without overpowering the mushrooms themselves. Coconut aminos bring that umami depth you'd expect from a soy-based sauce, but without any of the additives or hidden seasonings that can sneak into store-bought alternatives — making this a clean, straightforward choice for anyone navigating ingredient sensitivities. The glaze reduces quickly and clings beautifully to every slice, so each bite is coated in flavor rather than swimming in liquid. A scatter of fresh parsley at the end adds a pop of color and brightness that makes this feel just a little bit fancy. Serve it alongside grilled proteins, toss it over rice, or pile it onto crusty bread — it's the kind of versatile side that earns a permanent spot in your weeknight rotation.
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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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