Rice Free Sautéed Mushrooms with Coconut Aminos
These deeply golden, savory mushrooms are the kind of side dish that quietly steals the show at the table. Cremini or button mushrooms get seared in coconut oil until they develop serious caramelized edges, then finished with garlic, fresh thyme, and a splash of coconut aminos that reduces into a glossy, umami-rich glaze. The apple cider vinegar adds just enough brightness to balance the earthiness of the mushrooms without overpowering them. Coconut aminos does all the heavy lifting that soy sauce typically would, making this a smart swap for anyone navigating grain-based condiments — no soy, no wheat, no rice derivatives hiding in the bottle. The technique matters here: letting the mushrooms sit undisturbed in the pan is what builds that deep, restaurant-quality browning instead of a soggy pile. A scatter of fresh parsley at the end keeps things vibrant and fresh-looking on the plate. Serve these alongside grilled proteins, tuck them into lettuce wraps, or eat them 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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