Pescatarian Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked low and slow in coconut oil until they're deeply golden and caramelized with an almost meaty richness. The trick is leaving them completely undisturbed in the pan for those first few minutes — that patience is what builds the gorgeous brown crust that makes all the difference. Garlic and fresh thyme go in next, blooming in the residual heat until fragrant, before coconut aminos and a splash of apple cider vinegar swirl everything into a glossy, savory glaze. Coconut aminos bring that umami depth you'd expect from soy sauce but without any soy or wheat, making this a smart, fuss-free option for anyone navigating ingredient labels at the store. The vinegar cuts through the richness just enough to keep every bite bright and balanced. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. Serve these alongside grilled fish, tuck them into grain bowls, or pile them onto crusty bread — they're endlessly versatile and genuinely hard to stop eating.
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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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