First, mix together all of the marinade ingredients (2 tbsp tamari, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, and 1/2 tsp liquid smoke) in a small bowl. Place your sliced mushrooms (8 oz.) in a large bowl, then pour over the marinade. Toss a few times to fully coat each mushroom, then let them sit in the marinade for 10-15 minutes.

Heat a nonstick skillet over medium heat, then once warm add a portion of the marinated mushrooms to the dry pan, placing as many as you can flat in the pan without layering or crowding them. You may need to do this in batches. Leave the marinade in the bowl for later use in the recipe.

Let the mushrooms cook, undisturbed, for about a minute or until the bottom of the mushrooms turns golden brown. You may need to turn the heat down to medium/low or low if your pan starts smoking, but keep the pan pretty warm. Using tongs, flip the mushrooms back and forth every minute or two until each side is lightly charred and crispy. This could take anywhere from 5-8 minutes. Remove mushrooms from pan and set aside.

Add your next batch of mushrooms to the pan in a single layer and again let them sit for the first minute until the bottoms turn golden, then flip them every couple of minutes until each side is light brown and slightly charred. This will take less time than the previous batch because the pan will be hotter, about 3-5 minutes.