Yeast Free Sautéed Mushrooms with Coconut Aminos
Earthy cremini mushrooms get a serious upgrade here, sautéed until deeply golden and finished with a savory-tangy glaze that makes them almost impossible to stop eating. The key is letting them sit undisturbed in a hot pan so they develop that rich, caramelized crust instead of steaming into something pale and soggy. Garlic and fresh thyme go in just long enough to bloom and get fragrant, layering in warmth without overwhelming the mushrooms themselves. Coconut aminos bring that deep, umami-forward soy sauce flavor without any fermented wheat or brewer's yeast — a common sticking point in conventional soy sauce that makes this swap genuinely useful. A splash of apple cider vinegar brightens everything and helps the glaze cling beautifully to each slice. The whole thing comes together in one skillet and works as a side dish, a topping for grilled protein, or honestly just eaten straight from the pan with a fork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!