First, we got to marinate! After washing the mushrooms place them in a large bowl and add enough Sriracha to fully cover, along with soy sauce, 1 tbsp of sea salt, 1 tbsp of pepper, 1 tbsp of paprika, and 1 tsp of garlic salt. Toss around even distributing spices, cover, and place in the fridge for 45 minutes to an hour.

Let’s cook. Heat cast-iron skillet (or regular skillet) on medium and pour in 1 tbsp of avocado oil.

Once the skillet is hot add veggie broth then add marinated shrooms. We will be using the smash technique to remove excess water and thin out. Place a heavy skillet or pot filled with water on top of the shrooms. If you have water in a pot make sure that it is level and doesn’t spill. Cook for 15 minutes then flip the mushrooms, add weight and cook for another 15 minutes. If the skillet dries out, add a couple of tbsp of water.

While the shrooms are cooking let's prepare the skillet potatoes. Add 1 tbsp to a medium skillet and heat on stove on medium temp.

As it heats season the potatoes. Place the diced joints in a bowl and season with 1 tbsp of salt, 1 tbsp of pepper, 1 tsp of paprika, 1 tsp of onion salt, and Italian seasoning. Once coated properly add potatoes to skillet along with bell pepper, kale, sesame oil, and green onions. Stir and cover. Cook for 20 minutes stirring occasionally to keep from sticking.

Remove from heat when done.

After 30 minutes, remove the weight from mushrooms. They should be very flat and heavy with Sriracha aroma. Time for the finisher. Turn the heat up to medium-high, add more Sriracha with a brush and cook on both sides until charred. This should take around 4-5 minutes on each side or longer if you want more crisp on the outsides. Remove from heat, a plate with the potatoes, and enjoy!!!