Ingredients:
1/2 tsp oil (if oil-free, omit)
2 cups sliced shiitake mushrooms (sliced ~1/4 inch thick // if stalk is stiff, remove)
2-3 tsp tamari (or coconut aminos if soy-free, just add a touch extra as it’s not as salty as tamari)
1 ½ tsp maple syrup
1 tsp liquid smoke
1/2 tsp ground black pepper
1 tsp smoked paprika
Instructions:
Preheat oven to 400 F (204 C).
Start by Heating a large rimmed oven-safe skillet (we used a cast iron) over medium heat. Once its hot, add oil, then mushrooms, tamari (starting with lower amount), maple syrup, liquid smoke, black pepper, and smoked paprika. Stir it to coat.
Sauté, stirring frequently, for 2 to 3 minutes. When it is browned, dried, and just a little crispy, bake it for ten to twelve minutes in an oven that has been warmed.
Serve alongside vegan scrambled eggs or the perfect fried egg (if your not vegan), or add to quiches, sandwiches, salads, pasta, and more!
For three to four days, keep the cooled leftovers in the refrigerator in a jar that is loosely covered to allow for some airflow. You can Reheat it in a 350 degree F (176 C) oven or on the stovetop over medium heat until its hot. These are also delicious while served at room temperature or even a bit cold. Tastes best when fresh.
