Pistachio Free Sautéed Mushrooms with Coconut Aminos
These sautéed mushrooms are deeply savory, glossy, and packed with umami — the kind of side dish that quietly steals the show at the dinner table. Cremini or button mushrooms get a proper sear in coconut oil, building that irresistible golden crust before garlic and fresh thyme are stirred in to bloom right in the pan. The real magic happens when coconut aminos and apple cider vinegar hit the heat, reducing into a thin, sticky glaze that coats every mushroom slice with bold, tangy depth. Coconut aminos bring all the rich, soy-sauce-like complexity without any of the ingredients that can make store-bought sauces a guessing game for people navigating tree nut concerns. Every component here is straightforward and easy to verify, so you can cook with confidence and zero label anxiety. Finish with a scatter of fresh parsley and you've got something that looks and tastes far more impressive than the effort involved. Serve it alongside grilled proteins, spoon it over rice, or honestly just eat it straight from the pan — no judgment.
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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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