Hazelnut Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked low and slow in coconut oil until they're deeply golden and caramelized with crispy edges. The real magic happens when coconut aminos and apple cider vinegar hit the hot pan, reducing into a glossy, savory-tangy glaze that clings to every single slice. Garlic and fresh thyme go in at just the right moment so they bloom without burning, layering in an aromatic depth that makes this dish taste far more complex than the ingredient list suggests. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just clean, whole ingredients from start to finish. Coconut aminos do the heavy lifting in place of traditional soy-based sauces, delivering that umami punch without any of the store-bought label anxiety. Finished with a scatter of fresh parsley, this is the kind of side dish that disappears fast — equally at home next to a weeknight steak or piled onto crusty 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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