MSG Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, garlicky, and glazed with a savory-sweet finish, these sautéed mushrooms are the kind of side dish that quietly steals the show at the dinner table. The key to their rich flavor is a two-stage browning technique — letting the mushrooms sit undisturbed in hot coconut oil until they develop a deep, caramelized crust before any liquid ever hits the pan. Coconut aminos stand in for soy sauce here, bringing that same umami depth without the glutamate additives that make conventional soy-based condiments a concern for anyone avoiding MSG. A splash of apple cider vinegar balances the sweetness of the aminos and helps the glaze cling beautifully to every slice. Fresh thyme and garlic bloom in the center of the pan at just the right moment, layering in herby, aromatic notes that make the whole dish feel restaurant-worthy. Finished with a scatter of fresh parsley, this is an easy, clean-ingredient recipe that works as a weeknight side, a topping for grilled proteins, or even spooned over polenta or rice.
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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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