Pregnancy Friendly Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked low and slow until deeply golden and then glazed with coconut aminos and a splash of apple cider vinegar for a savory-tangy finish that feels genuinely restaurant-worthy. The technique matters — letting the mushrooms sit undisturbed in hot coconut oil builds that rich, caramelized crust that makes this dish so satisfying. Garlic and fresh thyme go in at just the right moment, blooming in the pan before folding into the mushrooms for maximum fragrance without any bitterness. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami punch while keeping the ingredient list clean and free of anything you'd want to avoid right now. It's a smart swap that doesn't ask you to compromise on flavor at all. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes. Serve it as a side, pile it over rice, or tuck it into eggs — this one earns a permanent spot in the rotation.
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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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