Legume Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed until deeply golden and finished with a glossy, savory glaze that makes them nearly impossible to stop eating. The trick is letting them sit undisturbed in a hot pan — that patience builds a rich, caramelized crust that no amount of stirring could ever achieve. Coconut aminos step in as the flavor backbone, delivering that deep, umami-forward punch you'd normally expect from soy sauce, making this completely free of legume-derived ingredients without sacrificing any complexity. A splash of apple cider vinegar brightens everything up, while garlic and fresh thyme round out the aromatics in the best possible way. Whether you're spooning these over rice, tucking them alongside a steak, or eating them straight from the pan (no judgment), they work beautifully. The ingredient list is short, the technique is straightforward, and the result tastes like something you'd order at a restaurant and immediately try to recreate at home.
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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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