Lactose Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked in coconut oil until deeply golden and caramelized, then finished with garlic, fresh thyme, and a glossy glaze that makes them almost impossible to stop eating. The secret weapon is coconut aminos, which brings that savory, slightly sweet depth you'd normally expect from soy sauce — no dairy required, and no hidden ingredients to second-guess. Letting the mushrooms sit undisturbed in the pan is the move that builds real color and flavor, so resist the urge to stir too early. A splash of apple cider vinegar at the end cuts through the richness and keeps everything bright and balanced. This is the kind of side dish that disappears fast — pile it over rice, tuck it into a grain bowl, or serve it alongside whatever protein you've got going. Fresh parsley scattered on top at the end adds a little color and a clean, herby finish that pulls the whole thing together.
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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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