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In a large bowl, whisk together the soy sauce, oil, honey, smoked paprika, bay leaves and garlic until combined.
Tear or cut the mushrooms in half lengthwise if they’re very large, or otherwise into large bite-size pieces. Add them to the marinade, stir to coat and cover the bowl with a wide plate. Marinate at room temperature for at least 1 hour, or refrigerate for up to 12 hours.
Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.
Pour the mushrooms and marinade onto the sheet pan. Roast for 20 to 25 minutes, or until the liquid bubbles and reduces to a glaze and the mushrooms are deeply brown and almost charred on the edges. Pick out and discard the bay leaves. Serve warm or at room temperature.