Step 1

In a large bowl, whisk together the soy sauce, oil, honey, smoked paprika, bay leaves and garlic until combined.

Step 2

Tear or cut the mushrooms in half lengthwise if they’re very large, or otherwise into large bite-size pieces. Add them to the marinade, stir to coat and cover the bowl with a wide plate. Marinate at room temperature for at least 1 hour, or refrigerate for up to to 12 hours.

Step 3

Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.

Step 4

Pour the mushrooms and marinade onto the sheet pan. Roast for 20 to 25 minutes, or until the liquid bubbles and reduces to a glaze and the mushrooms are deeply brown and almost charred on the edges. Pick out and discard the bay leaves. Serve warm or at room temperature.