Peanut 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 serious sear — no steaming, no soggy textures, just rich caramelized edges that taste like they took way more effort than they did. Coconut aminos step in as the savory, slightly sweet backbone of the glaze, making this completely safe for anyone avoiding peanuts or the soy-based sauces that often sneak into similar recipes. 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 turn fragrant without burning, layering in an herby depth that makes the whole pan smell incredible. Finish with a scatter of parsley if you have it, and you've got a dish that works alongside steak, pasta, grain bowls, or honestly just a good piece of crusty bread.
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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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