Hawaiian Fire-Spiced Mushrooms

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Even though I’m on vacay, I care enough about you, dear reader, to post a new recipe. Okay – this recipe is super simple and involves my favorite go-to cooking technique (roasting) but why mess with a good thing?

I’m seriously crushing on the spice blends and salts from Aloha Spice Company. Most are Paleo-friendly and/or organic and the flavor combinations are spot-on. Pele’s Fire Hawaiian is a smoky and spicy salt blend that perfectly seasoned these roasted, meaty, umami-laden ‘shrooms.

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Keep reading for the recipe…

Here’s what I gathered to serve 4 adults as a side dish:

  • 1 pound of king oyster mushrooms (or your favorite meaty fungus)
  • 2 tablespoons of your favorite fat (I used macadamia nut oil)
  • Generous amount of Aloha Spice Company’s Pele’s Fire Hawaiian (or your favorite seasoning)
  • Juice of half a lemon

Here’s how I made it:

I preheated the oven to 400°F on convection roast and chopped my mushrooms into uniformly sized pieces.

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I tossed the mushrooms onto a foil-lined baking sheet, drizzled on the fat, and sprinkled on a healthy dose of Pele’s Fire Hawaiian salt seasoning.

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I tossed everything with my hands and made sure all the ‘shrooms were in a single layer before placing the tray in the oven.

I roasted the mushrooms for 15 minutes, and then I tossed them and rotated the tray. Then, I roasted them for about 10 more minutes until golden brown and all the liquid had evaporated.

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I plated the mushrooms and squeezed some lemon juice over the top.

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Awesome tasting and so damn easy!


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