Oats Free 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 matters — letting the mushrooms sit undisturbed in a hot pan builds that rich, caramelized crust that makes this dish genuinely crave-worthy. Garlic and fresh thyme go in at just the right moment, blooming in the residual heat and weaving through every bite. The whole thing comes together with a glossy, umami-packed glaze that clings beautifully to each slice. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-derived sauces — coconut aminos does all the heavy lifting that soy sauce typically would, without any of the worry. It works as a stunning side dish, a topping for grilled proteins, or even piled onto a thick slice of your favorite safe bread. Simple, bold, and endlessly versatile.
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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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