Ingredients
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Use a damp paper towel to clean the mushrooms.
Slice the mushrooms thinly.
In a large bowl, combine the vinegar, tamari, syrup (or date paste), paprika, mustard, liquid smoke, and pepper. Whisk thoroughly.
Add the mushrooms and stir to coat with the marinade.
Transfer the mushrooms to the prepared baking sheet. Bake for 16 to 17 minutes, tossing once.
Turn off the heat and let the mushrooms sit in the warm oven for 10 minutes, tossing once during this time.
Remove and let cool.
Chef's Notes
Mushroom Prep
Purchase just over ½ pound of mushrooms, and then remove the woody stems, which are not edible. If you don’t want to discard the stems altogether, you can save them to make a mushroom or vegetable stock.
Storage
Store in an airtight container in the refrigerator for up to 5 days and reheat in the oven at 400 degrees F for 5–7 minutes.
Recipe by Dreena Burton, reprinted from Dr. Neal Barnard’s Cookbook for Reversing Diabetes adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Use a damp paper towel to clean the mushrooms.
Slice the mushrooms thinly.
In a large bowl, combine the vinegar, tamari, syrup (or date paste), paprika, mustard, liquid smoke, and pepper. Whisk thoroughly.
Add the mushrooms and stir to coat with the marinade.
Transfer the mushrooms to the prepared baking sheet. Bake for 16 to 17 minutes, tossing once.
Turn off the heat and let the mushrooms sit in the warm oven for 10 minutes, tossing once during this time.
Remove and let cool.
