Seed Oil Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here — deeply browned in coconut oil, then glazed with coconut aminos and a splash of apple cider vinegar until every slice is coated in a savory, slightly tangy finish. The technique matters: letting the mushrooms sit undisturbed in a hot pan builds that rich, golden crust that makes this dish genuinely crave-worthy rather than just a simple side. Coconut aminos step in where soy sauce typically would, delivering that umami depth without any of the industrial seed oils that sneak into so many bottled sauces and condiments. Garlic and fresh thyme bloom in the center of the pan before getting folded in, layering in fragrance that makes the whole kitchen smell incredible. The glaze reduces quickly, clinging to the mushrooms in a way that feels almost restaurant-worthy for how little effort it takes. Finish with a scatter of fresh parsley if you have it — it adds a bright pop of color and freshness that rounds everything out beautifully. This one works just as well as a weeknight side as it does piled onto a grain bowl or served alongside eggs at brunch.
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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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