Wheat Free Sautéed Mushrooms with Coconut Aminos
Deeply golden, garlicky, and glazed with a savory-tangy finish, these sautéed mushrooms are the kind of side dish that quietly steals the show at the dinner table. The key is patience — letting the cremini or button mushrooms sit undisturbed in hot coconut oil until they develop that irresistible deep brown crust before you even think about stirring. Coconut aminos step in where soy sauce would normally go, delivering that rich, umami-forward depth without any wheat or gluten concerns, and the splash of apple cider vinegar brightens the whole pan into something genuinely craveable. Fresh thyme and garlic bloom in the center of the skillet before getting folded into the mushrooms, layering in an aromatic warmth that makes the whole kitchen smell incredible. The glaze that forms in the final minutes is thin but clingy, coating every slice in concentrated flavor. Serve these alongside grilled proteins, spoon them over polenta, or honestly just eat them straight from the pan — no one will judge you.
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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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