1/4 cup low sodium soy sauce, tamari, or coconut aminos
2 teaspoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon hot chili sauce (like Sriracha)
¼ teaspoon smoked paprika
⅛ teaspoon freshly ground black pepper
8 ounces large portabella mushrooms (about 4 large caps), stems cut off, cut into 1/2-inch slices
Add soy sauce (or alternative), vinegar, maple syrup, hot sauce, smoked paprika and pepper to a large re-sealable plastic bag. Seal the bag and toss the ingredients together until combined. Add mushrooms to the bag. Reseal the bag and toss together until mushrooms look coated in the marinade. Refrigerate overnight.
Preheat the oven to 250°F. Line a large baking sheet with parchment paper.
Gently remove the mushrooms from the plastic bag using tongs and place them on the parchment paper-lined baking sheet. When transferring mushrooms, allow excess marinade to drip off before adding to the pan. Do not overcrowd the pan. Mushrooms should not be touching.
Bake for one hour. Remove from the oven and flip mushrooms, using tongs. Cook for an additional 30-45 minutes, depending on the size of your mushrooms. The mushrooms will shrink and appear dry when done. Let cool before storing in an airtight container.