Turkey Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked low and slow in coconut oil until they're deeply golden and caramelized with a rich, savory depth that's hard to resist. The trick is letting them sit undisturbed in the pan — that patience pays off with a gorgeous sear and concentrated flavor in every bite. Garlic and fresh thyme go in next, blooming in the residual heat until fragrant, before coconut aminos and apple cider vinegar swirl in to create a glossy, umami-packed glaze that clings to every slice. Coconut aminos do a lot of heavy lifting here — they bring that salty, slightly sweet complexity you'd expect from a soy-based sauce, but without any of the ingredients that can make store-bought condiments a concern. The result is a side dish that feels restaurant-worthy but comes together in a single skillet with minimal fuss. Finish with a scatter of fresh parsley and you've got something that looks as good as it tastes — elegant enough for a dinner party, easy enough for a weeknight.
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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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