4 cups of assorted mushrooms
4 tablespoons of gochujang (Korean red pepper paste)
2 tbsp rice vinegar
1 tsp maple syrup
2 tbsp tamari
1 minced clove garlic
1 tsp toasted sesame oil
Salt and pepper
Little water to dilute

Preheat oven to 425. Trim any tough mushroom stems. Roughly chop, I like big pieces, if your mushrooms are small, leave whole. In a medium bowl, whisk marinade ingredients. Add mushrooms and toss until coated. Roast on a parchment lined baking sheet for 25 min. Let cool and serve with lettuce leaves and kimchi for wrapping!