Nitrate & Nitrite Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, glossy, and packed with umami, 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 hot coconut oil long enough to develop a proper sear — that patience is what separates truly caramelized mushrooms from a soggy, steamed pile. Coconut aminos step in where soy sauce typically would, delivering that rich, savory depth without any of the additives or preservatives that make conventional condiments a concern for people avoiding nitrates and nitrites. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to each slice. Fresh thyme and garlic go in just long enough to bloom and turn fragrant, layering in herby, aromatic flavor without overwhelming the mushrooms themselves. The whole thing comes together in one skillet with a short ingredient list, making it an easy weeknight win whether you're serving it alongside grilled chicken, spooning it over polenta, or just eating it straight from the pan.
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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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