Smokey Roasted Mushrooms

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Smokey Roasted Mushrooms

Inspired by Vegetable Kingdom by Bryant Terry
Servings 0.5 cup
  • 8 ounces shitake mushrooms
  • 2.5 tablespoons tamari/soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • 1 1/2 tablespoons avocado oil, (can also use extra virgin olive oil, grapeseed oil or canola oil)
  • optional: 1 teaspoon sauce from adobo chili peppers, (will add a good amount of spice!)
  • Preheat oven to 425. Remove stems from mushrooms and slice thinly.
  • In a large bowl, add in tamari, smoked paprika, maple syrup, and avocado oil (and adobo sauce if using). Stir to combine.
  • Add in mushrooms and toss so the tamari sauce evenly coats all the mushrooms.
  • Place mushrooms onto a baking sheet (I spray the baking sheet with oil just to be safe with any potential sticking).
  • Bake for 20-25 minutes, until the mushrooms are browned and just a little crispy.
  • Eat immediately or store in an airtight container for a few days.
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