Hawaiian Fire-Spiced Mushrooms

Hawaiian fire-spiced mushrooms is something I’ve been cooking up a lot–even while on vacay!

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.

Keep reading for the recipe…

Time to make Hawaiian-Fire Spiced Mushrooms!

Serves 4

Ingredients:

• 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

Equipment:

• All of my recommended kitchen tools are listed here.

Method:

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

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.

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.

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

Awesome tasting and so damn easy!

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Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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