Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
½lbshiitake mushrooms (stems removed)
2 ½tspbalsamic vinegar
2 ½tsporganic tamari (reduced-sodium, or coconut aminos)
1tbspmaple syrup (or date paste, link in directions)
½tspsmoked paprika
½tspdijon mustard
¼tspliquid smoke
ground black pepper (optional, to taste)
Directions
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
Use a damp paper towel to clean the mushrooms.
3
Slice the mushrooms thinly.
4
In a large bowl, combine the vinegar, tamari, syrup (or date paste), paprika, mustard, liquid smoke, and pepper. Whisk thoroughly.
5
Add the mushrooms and stir to coat with the marinade.
6
Transfer the mushrooms to the prepared baking sheet. Bake for 16 to 17 minutes, tossing once.
7
Turn off the heat and let the mushrooms sit in the warm oven for 10 minutes, tossing once during this time.
8
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.