Sautéed Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sautéed Mushrooms recipe blends savory, sweet, and piquant ingredients with earthy, mild flavors for a mouthwatering dish! Add carrots, broccoli, and water chestnuts for extra crunch and kick so each bite is as satisfying an experience as the last! {Vegan + Paleo}


  • 2 1/2 cups baby carrots, thinly sliced
  • 1/2 medium onion, chopped or sliced
  • 3 large cloves garlic, pressed
  • 2 rounds of fresh ginger, pressed or thinly minced
  • Sea salt, to taste
  • Coconut oil (enough to cover the bottom of the pan)
  • 4 cups broccoli florets (larger pieces sliced)
  • 2 cans water chestnuts, drained
  • 34 tablespoons coconut aminos
  • 2 tablespoons tapioca flour
  • 10 ounces white button mushrooms
  • 10 ounces Baby Bella “cremini” mushrooms
  • 4 ounces shiitake mushrooms


  1. Sauté the carrots, onion, garlic, ginger, and a pinch or two of sea salt in the coconut oil on a LOW to MEDIUM heat for about 5-7 minutes. Then add the broccoli florets and water chestnuts, along with the coconut aminos, tapioca flour, and another pinch of sea salt. Stir briskly so the ingredients are evenly coated. Sauté for about 5-8 minutes, stirring regularly.
  2. Next add the mushrooms and cook for another 10-12 minutes, or until the mushrooms are easily sliced with a turner or pierce with a fork. Remove from heat and serve immediately.
  3. Refrigerate leftovers in an airtight container for about 1-2 days.


  • Work with a large sauté pan, if you have one. Although the mushrooms and vegetables will shrink as they cook, your pan will, at various stages of the process, be quite full.
  • Add the carrots first because they’ll need the longest amount of time to cook.
  • Don’t overcook the mushrooms. They’ll go from big and bulky to mush rather quickly. Once I add them, I’m careful to stir them evenly and periodically check their consistency. My preference is they can be easily pierced with a fork but aren’t super-soft yet.
  • Add coconut oil during any part of the process if you feel the vegetables are drying out or cooking too hot.
  • I add little bits of sea salt throughout the process and then do one last check before serving to see if more is needed.
  • The tapioca flour will thicken very quickly once it’s added to the sauté pan. So I add it at the same time as the coconut aminos and stir quickly. If clumps form, then press them to the side of the pan with the backside of a fork so they break down.
  • Leave thinner mushrooms “as is” and slice the larger, thicker varieties into halves or thirds.
  • I typically prepare this dish with the lid off. However, if I feel the larger vegetables and mushrooms aren’t cooking fast enough and the other ingredients are becoming over-cooked, I’ll give everything a good toss in the pan, keep the heat at a MEDIUM setting, and cover the pan for a few minutes to let the larger ingredients steam for a bit.