3 ingredients. 30 minutes. No oink. Let’s get it.
These baked shiitake mushroom slices are reminiscent of the thin, crispy, bacon my Dad made as a kid. Each slice is subtly chewy, golden brown, and laden with salty juices.
Use mushroom bacon like you would nutritional yeast – on top of everything. Perfect on top of mac n cheeze, homemade VLT (vacon + lettuce + tomato), tofu scramble, and a secret dish we have coming out for you in a couple of days (hint: it rhymes with rasta & ballad).
Basically, mushroom bacon is a welcomed addition to pretty much everything!
Enjoy your pig-free bacon eating, everybody!
Crispy Mushroom Bacon
Salty, crispy, chewy, shiitake mushroom bacon.
- 18 small shiitake mushrooms (about 1/2 lb)
- 2 tbs olive oil
- Salt to cover
- Pre-heat oven to 350 F.
- Thinly slice each mushroom roughly the width of your pinky.
- Place on cookie sheet and toss with olive oil and enough salt to cover the surface of the mushrooms. Once evenly coated, place in oven until golden brown & crispy – about 20-30 minutes – stirring every 5 minutes to ensure even browning..
- Remove from oven, let cool for 5 minutes, and devour.