Crispy Shiitake Mushroom Bacon
Last Updated on August 10, 2023 by Craig
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.
Crispy Shiitake Mushroom Bacon
Ingredients
- 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
Instructions
- 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!
Thank you for sharing this recipe. I had shiitake bacon at Plant in Asheville and it was fantastic, so this is a great reminder to make some soon.
Sounds like a tasty idea. I’ll have to give it a try!
I STILL haven’t tried shiitake bacon, I need to get on this!
Like Bekki, I had some at Plant and loved it, too. Thanks so much for sharing this recipe.
I am always looking for something new to try with mushrooms…very cool idea.
What an amazing recipe!
This sounds amazing. I’m definitely going to give it a try!
ahhh, two of my favorite foods: mushrooms and “bacon” of any sort! Can’t wait to try this!
Thanks for the feedback! These really are very tasty, and I plan to post at least a couple new recipes that use them this month.
Haven’t tried these yet but I’m guessing they’d be even better if you smoked the shrooms first. I always smoke potatoes before making hashbrowns, etc and they’re the best! The smoking really adds a “bacon” flavor.
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Hi! I linked to this post and included the photo in my post today. If you’d prefer I don’t include your photo on my blog, please let me know and I will take it down, pronto! http://inmyvegangarden.blogspot.com/2012/10/vegan-mofo-some-good-looking-stuff.html
No problem, Amanda! Let me know how they turn out for you!
Thank you for posting this! I tried crispy shitake for the first time yesterday at Nobu in Malibu and immediately knew that I wanted to make it at home first chance I get. Running out for the mushrooms now!
Oh how I love the Interne!. I made shitake bacon from a Veg News recipe years ago. So, was happy to discover it again on your blog…which looks like something I’ll definitely need to start perusing regularly. Thanks!
Next time I buy shiitake mushrooms I will try this! Thanks for the idea!
I sprinkled a little black pepper on top before putting it in the oven and it came out amazing! serve it with mashed potatoes and you can’t go wrong
These are every bit as good as bacon! I stored leftover Shitake bacon in a ramekin, uncovered and they were still crispy the next day.
I saw this on Dr. Oz. Looked it up. Going to try this soon.
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