Blackened Smoky Mushrooms

The thing I missed most when I first went vegetarian? Bacon. These crispy, chewy, smoky mushrooms hit the spot! I used mini king trumpet mushrooms here but shitake, portabello, or even crimini would work here.

Serve with a guac topped flatbread for the perfect weekend brunch!

Ingredients
Mushrooms (obviously..) You'll want to slice these reasonably thinly- about 3mm
Tamari/ soy sauce- I used about 1tbsp for the quantity of mushrooms in the photo
smoked paprika- 1 tsp
freshly ground smoked black pepper to taste
liquid smoke- 1/2 tsp
miso- I used 1tbsp Miso Master mellow white miso which gives a beautiful earthiness.

Method
Preheat the oven to 375°F/ 190°C
Once you've sliced the mushrooms, lay them flat on a lined baking sheet
Mix the tamari, paprika, liquid smoke, miso, and spices in a bowl
Spoon just over half the mixture onto the mushrooms, coating them as evenly as possible
Bake for abour 10 minutes
Remove the mushrooms from the oven, flip them, spoon the rest of the mixture on, spreading evenly, then return to the oven for 5-10 minutes until slightly crispy.