Soy Free Sautéed Mushrooms with Coconut Aminos
Sautéed mushrooms sound simple, but getting them truly golden and deeply savory is where most home cooks stumble — and this recipe nails it. The trick is letting the cremini or button mushrooms sit undisturbed in hot coconut oil until they develop a proper sear, which builds that rich, almost meaty flavor you want. Coconut aminos step in where soy sauce would normally go, delivering that same umami-forward, slightly sweet depth without any soy whatsoever — no label-reading required. A splash of apple cider vinegar brightens everything up, and the garlic and fresh thyme make the whole kitchen smell incredible. The final glaze clings to every slice, so you get bold flavor in every bite rather than a watery, steamed-out mess. Scatter some fresh parsley on top and you have a side dish that looks and tastes like it came from a restaurant, not a weeknight panic.
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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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