SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Shiitake mushrooms have an umami, smoky flavor that when seasoned appropriately can have a bacon-like taste. They are very high in the mineral copper, which helps bodies synthesize cholesterol properly. These shiitake mushrooms are seasoned with black pepper and coconut aminos, a low-sodium soy-sauce alternative. The mixture and high temperature cause the mushrooms to shrink and crisp up, creating a perfect topper for dishes like the
Kale Caesar with Toasted Walnuts and Cashew Cream Dressing
.
½ teaspoon coconut aminos
¼ teaspoon freshly ground black pepper
8 ounces shiitake mushrooms, thinly sliced (about 2 cups)
1
.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
.
In a large mixing bowl, mix the coconut aminos with the pepper and coat the mushrooms with the mixture. Transfer to the prepared baking sheet.
3
.
Bake for 20 minutes, until the mushrooms are shriveled and crispy. Serve with your favorite main dish or add on top of a salad. These can be stored in an airtight container in the refrigerator for up to 3 days; they lose their crispiness the longer they are stored.
SUBSTITUTION TIP:
Any mushrooms will work for this recipe. Choose white button mushrooms for a mild taste, cremini mushrooms for an earthier taste, or portabella for a meatier taste.
Per serving:
Calories: 26; Total fat: <1g; Saturated fat: <1g; Cholesterol: 0mg; Sodium: 29mg; Potassium: 220mg; Magnesium: 14mg; Carbohydrates: 5g; Sugars: 2g; Fiber: 2g; Protein: 2g; Added sugar: 0g; Vitamin K: 0mcg