Spice Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed in coconut oil until deeply golden and then finished with a glossy, savory glaze that makes them nearly impossible to stop eating. The key is letting them sit undisturbed in the pan so they develop that rich, caramelized crust rather than steaming into something soft and pale. Coconut aminos steps in as the umami backbone — it delivers that deep, soy-sauce-like depth without any of the fermented grain ingredients or added spice blends that can sneak heat or irritating compounds into a dish. A splash of apple cider vinegar brightens everything up and helps the glaze cling beautifully to each slice. Fresh thyme and garlic round out the flavor in the most natural, aromatic way, so the result feels complex even though the ingredient list is refreshingly short and clean. These mushrooms work as a side dish, piled onto rice, or tucked into a grain bowl — versatile enough to earn a permanent spot in your weekly 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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