Pork Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory-tangy finish that tastes far more complex than the short ingredient list suggests. The key move is letting the mushrooms sit undisturbed in hot coconut oil — that patience builds a rich, caramelized crust that makes every bite satisfying. Coconut aminos step in where soy sauce typically would, delivering that same umami depth without any of the usual label-reading stress, and they reduce into a glossy glaze that clings beautifully to every slice. A hit of fresh garlic and thyme bloomed right in the pan adds an aromatic layer that makes the whole kitchen smell incredible. This is the kind of side dish that disappears fast — pile it over rice, tuck it alongside roasted vegetables, or just eat it straight from the pan with a fork.
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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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