2cupsshiitake mushroomsthinly sliced with stems removed
1tablespoonvegan buttersee notes for substitute
Prep the sauce in a small bowl by mixing maple syrup, coconut aminos, truffle salt, and black pepper.
Add the mushrooms to a medium-size non-stick pan, then pour the vegetable broth over the mushrooms. Cook over medium-high heat until the vegetable broth evaporates and mushrooms darken to a tan color, approximately 5-8 minutes.
After the mushrooms are tan, stir in the vegan butter. Use a spatula to press down the mushrooms so they can brown. Don't be afraid to really press them down into the pan to get them crispy! The less you stir them, the crispier they'll get. Cook for 5-10 minutes until golden brown.
Lower the heat and pour the sauce over the mushrooms. Mix around to coat, then let sit for 2 minutes.
Optional: For even crispier mushrooms, preheat oven to 375º. Line a baking sheet with parchment paper, then spread out the mushrooms. Bake for 5 minutes.
As a substitute for vegan butter, try avocado oil or olive oil.
Use large shiitake mushrooms for longer strips.
Shiitake mushrooms are the only mushrooms recommended for this specific recipe.
Mushrooms shrink when cooking, so keep in mind this makes about ⅔ cup of cooked mushrooms.
These mushrooms are best enjoyed warm and fresh. Store them in an airtight container in the fridge for 3-4 days. Reheat on the stove, or in an oven / toaster oven.