Mediterranean Diet Friendly Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed in coconut oil until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy finish. The technique is everything — letting the mushrooms sit undisturbed in a hot pan builds that rich, caramelized crust that makes this dish feel restaurant-worthy. Garlic and fresh thyme go in just long enough to bloom and turn fragrant without burning, layering in aromatic depth that ties the whole thing together. Coconut aminos bring that umami punch you'd expect from soy sauce but with a cleaner, naturally sweet profile that fits beautifully within a whole-foods, plant-forward way of eating. The glaze reduces down to coat every slice, so each bite is glossy, bold, and deeply satisfying. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes this as pretty as it is delicious. Serve it alongside grilled fish, toss it over farro, or pile it onto crusty bread — it's the kind of versatile side that earns a permanent spot in your weeknight rotation.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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