Pan Fried Shiitake Mushroom Bacon

There was a lot of interest in my previous post about Crispy Shiitake Mushroom Bacon, so I thought I’d try out some variations and follow up with a much quicker way to prepare this savory treat. Instead of roasting in the oven for 45 minutes to an hour like the original recipe, this is prepared on a non-stick skillet and only take about 15-20 minutes to cook.

This method is quite a bit quicker and produces equally amazing results. Plus, it’s easier to watch to make sure you don’t overcook the mushrooms.

Pan Fried Shiitake Mushroom Bacon

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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

 

• 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.
• Spread the mushrooms in a single layer on a non-stick skillet over medium heat. Flip/stir every 3-5 minutes for about 15-20 minutes. Try not to over stir to allow the mushrooms to be well seared. The shiitake mushrooms are done when you take one off the pan, 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.