Crispy Maitake and King Trumpet Shrooms
Serves 2
10 mins prep
25 mins cook
35 mins total
A recipe for crispy maitake and king trumpet mushrooms baked with avocado oil, tamari, sesame oil, garlic powder, and rice vinegar, seasoned with salt and pepper, and garnished with toasted sesame seeds and optional chili oil.
0 servings
Preheat oven to 425°F. Cut off the root base of the maitake and trumpet mushrooms. Thinly slice trumpet mushrooms lengthwise (a little thicker than paper thin). Place a parchment paper onto a flat baking sheet. Arrange the mushrooms flat on the sheet and drizzle the entire pan with the tamari, avocado oil, garlic powder, sesame oil, rice vinegar, salt, and pepper. Gently massage with your hands to coat. Pop into the oven for about 25 minutes or until browned and crispy. Add a little bit of sesame seeds and chili oil if using and enjoy!
