Vegan Shiitake Mushroom “Bacon”
D'Artagnan | Yield: makes about 2 cups
You don’t have to be a vegan or vegetarian to enjoy these smoky shiitake mushroom crisps. Use them in a sandwich, crumbled in a salad, tossed with pasta, or just as a snack. They’re pretty tasty.
- 1 pound Organic Shiitake Mushrooms, caps only, sliced
- 3/4 cup olive oil
- 3/4 cup soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 1½ tablespoons smoked paprika
- Preheat oven to 375 degrees F with racks set in the top and bottom third of the oven.
- Add sliced mushrooms to a large mixing bowl. In a small bowl, whisk together olive oil, soy sauce, sesame oil, and paprika. Pour mixture evenly over mushrooms, and toss well to coat.
- Divide mushrooms among 2 parchment-lined rimmed sheet pans and spread into an even layer, leaving space for air to circulate between them.
- Roast mushrooms for 30-40 minutes. During this first roast they’ll shrink up quite a bit. Remove sheets from the oven and drain away any excess liquid if accumulated.
- Reduce heat to 325 degrees F. Flip mushrooms over and return to the oven; cook for 30 minutes more.
- Remove mushrooms from the oven. They will crisp up as they cool. Shiitake “bacon” should be crisp and rigid. If they’re not crisp after cooled, return to the oven for another 10-15 minutes, making sure they don’t burn. Once crisp, drain on paper towels and enjoy. Mushrooms will keep for a week in a paper towel lined container with a lid. Heat if desired, or use at room temperature.