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

  • Servings: Two
  • Difficulty: Easy
  • Print

Salty, crispy, chewy, shiitake mushroom bacon.


  • 18 small shiitake mushrooms (about 1/2 lb)
  • 2 tbs olive oil
  • Salt to cover


  1. Pre-heat oven to 350 F.
  2. Thinly slice each mushroom roughly the width of your pinky.
  3. 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..
  4. Remove from oven, let cool for 5 minutes, and devour.

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