Posted on October 8, 2012 | 2 Comments
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.
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
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.