Tip: Recommend prepping all ingredients (dicing vegetables, measuring ingredients, etc) beforehand to make the cooking processor easier.

Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the tamari, maple syrup, oil, liquid smoke, paprika, and black pepper. Add the shiitake mushrooms and toss to coat. Spread out into an even layer on the baking sheet. Roast for 15 minutes, flipping halfway through until golden brown and crispy.

Start boiling water for pasta making sure to salt your water.

While mushrooms are roasting and water is boiling, start preparing the sauce. Add butter and oil to a large skillet over medium heat. Once butter has melted and starts sizzling, add the diced shallot, chopped garlic, red pepper flakes, and a pinch of kosher salt (~ ¼ tsp). Stir to coat veggies in butter and oil. Saute for 3-4 minutes until shallots have turned a golden color and garlic has taken on a bit of color. Adjust the heat accordingly, so garlic does not burn.

At this point, your water should be boiling. Add your pasta and cook according to package directions (~10 minutes).

Add the chanterelles and a pinch of salt to the skillet. Distribute mushrooms evenly throughout the pan. Cook for ~10 minutes, stirring occasionally until mushrooms have turned golden. When the mushrooms are ~7 minutes into their cooking time, add the thyme and stir well to distribute. Once pasta is done cooking, reserve ¼ cup pasta water. Drain pasta and set aside.

Stir in pasta water and coconut milk. Bring to a simmer and cook for 2 minutes. Season with salt, as desired. Add pasta. Using tongs, stir the pasta into the sauce to evenly coat.

Serve pasta topped with freshly cracked black pepper, chopped parsley, and roasted shiitake mushrooms. Enjoy!