Vegetarian Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, cooked low and slow until deeply golden, then finished with a savory-tangy glaze that makes them almost impossible to stop eating. The secret is patience — letting the mushrooms sit undisturbed in hot coconut oil builds that rich, caramelized crust that watery, rushed mushrooms never achieve. Coconut aminos bring a soy-sauce-like depth without any actual soy, which means this dish sidesteps one of the more common hidden animal-product concerns in umami-forward cooking. A splash of apple cider vinegar cuts through the richness and pulls everything into balance, while garlic and fresh thyme round out the flavor with a fragrant, herby lift. The result is a glossy, deeply savory side dish that works beautifully over rice, tucked into a grain bowl, or piled onto crusty bread. Fresh parsley at the end adds a pop of color and brightness that makes the whole plate look as good as it tastes.
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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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