Posted on October 1, 2012 | 22 Comments
Loaded with savory flavor and umami taste, you’ll want to add these crispy shiitake mushrooms to all sorts of recipes. Based on a “Shitake ‘Bacon’” by Chef Elliot Prag of the Natural Gourmet Institute, this recipe is a real treat.
They will decrease in size pretty significantly while cooking, but to you and me, that’s just concentrated flavor! The trick to crispy shiitake mushrooms is keeping a close eye during cooking for that perfect crispness. Flip every 10-20 minutes while you’re preparing the food they will accompany.
8 ounces shiitake mushrooms, washed, dried, stems discarded, and sliced thinly
2 to 4 tablespoons extra virgin olive oil
1/2 to 1 teaspoon sea salt
Preheat oven to 350°F.
In a mixing bowl, combine sliced mushrooms, 2 tablespoons of oil, and salt. Stir gently until oil is well distributed, adding up to 2 more tablespoons of oil to ensure well-covered mushrooms. Notice in the picture above that not all of the oil is absorbed, so don’t hesitate to use the full 4 tablespoons of oil.
Line a baking sheet with non-stick foil or parchment paper. Spread the mushrooms in a single layer on your lined baking sheet and roast in the center of the oven, stirring occasionally. Depending on your oven, baking time will take 45 minutes to an hour (our oven takes 55 minutes every time). The shiitake mushrooms are done when you take one out, let it cool for a few seconds and bite down into a crispy, tasty sliver of mushroom.
These mushrooms are best enjoyed the same day you cook them. If you’ve found a way to keep them longer, leave a comment below!