This crispy, smoky, yummy treat is an awesome addition to salads, soups, and can even be used to make a veggie "BLT." Smoky Shiitake "Bacon"

2 tbsp coconut oil, melted

2 tbsp tamari (gluten-free soy sauce)

1 tsp smoked paprika

4 ounces (4-5 large) shiitake mushrooms, de-stemmed and sliced thin

Preheat the oven to 425 degrees.  Whisk together the melted coconut oil, tamari, and smoked paprika. Lightly and evenly coat the shiitake mushrooms.  The more coated they are the longer it'll take them to cook.  Roast them in the oven anywhere from 10-15 minutes, checking often.  They will quickly go from crispy to extra crispy, so keep an eye on them.  Toss them occasionally to make sure they cook evenly.

You can also pan fry them and they still taste delicious.  Once you have your crispy, smoky shiitakes use them to add flavor to your favorite dishes.  Tonight I threw them in with my Asian Slaw and it turned out great.  Have fun and enjoy!

The shiitake marinade can also be used with tempeh.  When I make tempeh "bacon" I marinade tempeh cut into thin strips and then pan fry them until browned. It's a great bacon substitute for vegetarians or people wanting to make healthier choices.