Sesame Free Sautéed Mushrooms with Coconut Aminos
These sautéed mushrooms are deeply savory, golden-edged, and packed with umami — the kind of simple side dish that somehow steals the show at the table. The key move here is letting the mushrooms sit undisturbed in hot coconut oil until they develop a proper sear, which gives you that rich, caramelized crust instead of a soggy pile. Garlic and fresh thyme go in just long enough to bloom and get fragrant before everything gets tossed together. The real star of the sauce is coconut aminos, which delivers that soy-sauce-style depth without any wheat or sesame in the picture — a genuinely useful swap for anyone navigating sesame sensitivities, since traditional soy-based sauces often come with hidden sesame risk. A splash of apple cider vinegar brightens the whole thing and helps the glaze cling beautifully to every slice. The result is glossy, bold, and just a little tangy in the best possible way. Finish with a scatter of fresh parsley and you've got a side dish that looks and tastes like you put in way more effort than you actually did.
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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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