Gluten Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, glossy, and packed with umami, these sautéed cremini mushrooms are the kind of side dish that quietly steals the show at the dinner table. The trick is letting them sit undisturbed in hot coconut oil long enough to develop a serious sear — no steaming, no sad soggy mushrooms, just rich caramelized edges and concentrated flavor. Coconut aminos step in where soy sauce typically would, delivering that savory, slightly sweet depth without any wheat or gluten to worry about. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to each slice. Garlic and fresh thyme go in at just the right moment so they bloom in the residual heat without burning, adding an aromatic layer that makes the whole pan smell incredible. This is the kind of recipe that works as a weeknight side, a topping for grilled proteins, or honestly just eaten straight from the skillet with a spoon.
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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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