Step 1

Remove the stems from the mushrooms. Slice or tear the mushroom caps into desired size. Remember, the mushrooms will shrink about 40-50% during the cooking process. Prep accordingly.

Step 2

Mix coconut aminos, rice wine vinegar, chili garlic paste, sesame oil, smoked paprika, and black pepper, garlic powder, and onion powder in a bowl or plastic bag. Add the mushrooms to a bowl or bag and mix well. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Step 3

Preheat the oven to the lowest temperature possible (minimum of 250°F).

Step 4

Line a baking sheet with parchment paper. Transfer mushrooms to baking sheets. When transferring mushrooms allow excess marinade to drip off before adding to the pan.

Step 5

Cook for one hour. Remove the baking sheet from the oven and flip mushrooms. Cook for an additional hour or depending on the size of the mushrooms and your desired finished texture.

Step 6

Let cool and enjoy.