Honey Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, garlicky, and glazed with a savory umami sauce, these sautéed mushrooms are the kind of side dish that quietly steals the show at the dinner table. The trick is letting the cremini or button mushrooms sit undisturbed in a hot pan so they develop a proper sear rather than steaming into a soggy pile — patience here pays off in a big way. Coconut aminos step in as the flavor backbone, delivering that rich, soy-sauce-like depth without any sweeteners added to the mix, which makes this a genuinely reliable choice for anyone avoiding honey or other added sugars in their condiments. A splash of apple cider vinegar balances the savory notes and helps the glaze cling beautifully to every slice. Fresh thyme and garlic round things out with an almost herbaceous, restaurant-quality finish. Scatter a little parsley on top and you've got a dish that looks as good as it tastes — no special equipment, no complicated steps, just smart technique and clean ingredients.
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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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