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This Vegan Crispy Shiitake Mushroom “Bacon” is smoky, savory, and perfectly umami! It’s the perfect plant-based topping for pastas, sandwiches, salads, or bowls but it’s also great to snack on as-is! The shiitake mushrooms cook down and crisp up beautifully in the oven, giving you that crunch and extra umami to add to dishes.
I had mine with this Creamy Pumpkin Miso Pasta and it was the perfect combo with Calabrian chili bread crumbs for extra texture!
It’s a great kitchen staples because it’s so easy to make and adds instant depth and texture to just about anything. Once you try it, you’ll want to sprinkle it over everything from avocado toast to creamy risottos 🙂
INGREDIENTS YOU’LL NEED TO MAKE THIS SHIITAKE MUSHROOM ‘BACON’
- 1/2 lb fresh shiitake mushrooms , stemmed and sliced thin on a bias (large ones are better so you can get longer strips! But small ones are okay too)
- 3/4 tsp sea salt
- 1 tsp brown sugar
- 1/4 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp liquid smoke
- 2.5 tbsp neutral oil plus more as needed to coat
Prepare the Mushrooms
- Preheat your oven to 325°F (160°C).
- Clean and remove the steps from the shiitake mushrooms, then slice them thinly on a bias/angle for longer “bacon-like” strips. Using larger shiitake mushrooms is better too since you can get longer pieces!
- In a large bowl, whisk together sea salt, brown sugar, black pepper, smoked paprika, liquid smoke, and neutral oil.
- Add the shiitake slices and toss well to coat. Add more oil to coat the mushrooms, if needed. The mushrooms should be lightly coated but not soaked in oil.
- Spread the mushrooms evenly on a parchment paper-lined baking tray.
Bake the Mushrooms
- Bake for 25-30 minutes or until browned and crispy.
- Keep an eye on them during the last few minutes cause they can crisp up fast!
- Let cool completely before serving (they’ll crisp up more as they cool).
Serve or Store
- Enjoy immediately as a crispy topping for pasta, salads, or sandwiches. I had mine with this Creamy Pumpkin Miso Pasta and it was the perfect combo with Calabrian chili bread crumbs for extra texture!
- You can store leftovers in an airtight container for up to 7 days. Be sure to cool these completely before storing in an air-tight container and keeping in the refrigerator.
MORE RECIPES YOU’LL LOVE
- Tomato Gochujang Pasta
- Creamy Pumpkin Miso Pasta
- Caramelised Onion Pasta
- Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms
- Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon
- Mushroom & Tofu Patties with Garlic Sauce
- Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
- Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
Vegan Shiitake Mushroom “Bacon”
This Vegan Shiitake Mushroom “Bacon” is smoky, savory, and perfectly umami! It’s the perfect plant-based topping for pastas, sandwiches, salads, or bowls but it’s also great to snack on as-is! The shiitake mushrooms cook down and crisp up beautifully in the oven, giving you that crunch and extra umami to add to dishes.It’s a great kitchen staples because it’s so easy to make and adds instant depth and texture to just about anything. Once you try it, you’ll want to sprinkle it over everything from avocado toast to creamy risottos 🙂
Ingredients
- 1/2 lb fresh shiitake mushrooms , stemmed and sliced thin on a bias (large ones are better so you can get longer strips! But small ones are okay too)
- 3/4 tsp sea salt
- 1 tsp brown sugar
- 1/4 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp liquid smoke
- 2.5 tbsp neutral oil plus more as needed to coat
Instructions
Prepare the Mushrooms
- Preheat your oven to 325°F (160°C).
- Clean and remove the steps from the shiitake mushrooms, then slice them thinly on a bias/angle for longer “bacon-like” strips. Using larger shiitake mushrooms is better too since you can get longer pieces!
- In a large bowl, whisk together sea salt, brown sugar, black pepper, smoked paprika, liquid smoke, and neutral oil.
- Add the shiitake slices and toss well to coat. Add more oil to coat the mushrooms, if needed. The mushrooms should be lightly coated but not soaked in oil.
- Spread the mushrooms evenly on a parchment paper-lined baking tray.
Bake the Mushrooms
- Bake for 25-30 minutes or until browned and crispy.
- Keep an eye on them during the last few minutes cause they can crisp up fast!
- Let cool completely before serving (they’ll crisp up more as they cool).
Serve or Store
- Enjoy immediately as a crispy topping for pasta, salads, or sandwiches.
- You can store leftovers in an airtight container for up to 7 days. Be sure to cool these completely before storing in an air-tight container and keeping in the refrigerator.
NUTRITIONAL INFO
Calories: 101kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 443mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 0.003mg | Calcium: 3mg | Iron: 0.3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
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