Best Mushroom Bacon
User Reviews
4.7
Best Mushroom Bacon
Description
The recipe calls for slicing shiitake mushroom caps into thin pieces, coating them in olive oil and fine sea salt, and spreading them on a greased baking sheet in a single layer. Baking at 375ºF, the mushrooms first roast for 15 minutes then are carefully flipped for an additional 5 to 10 minutes. This method dries out the mushrooms to develop crispy, darker golden edges while leaving some softness centrally for a contrast in texture. The umami and mild smoky flavor resemble bacon but rely solely on the natural qualities of shiitake mushrooms enhanced by roasting and seasoning.
After baking, allowing them to cool on the pan for at least 15 minutes helps them crisp further as residual heat dissipates. Excess oil wiped off before serving improves their texture. This mushroom bacon pairs well with dishes where a savory, chewy, smoky element is desired.
Shiite mushrooms are essential here; substituting other mushroom types will yield notably different flavors and will not replicate the bacon-like taste. Leftovers can be stored but the ideal texture is achieved and maintained on the day they are baked.
Ingredients
- 4 ounces shiitake mushroom
- 2 tablespoons olive oil , plus more for greasing the pan
- ¼ heaping teaspoon salt fine sea salt
Instructions
- Preheat the oven to 375ºF and grease a large baking sheet with olive oil. On a cutting board, remove the mushroom stems, then slice the mushroom caps into 1/4-inch thin slices.
- Transfer the sliced mushrooms to the greased baking sheet, and toss them with the 2 tablespoons of olive oil and salt. Use your hands to make sure they are coated evenly, then arrange them in a single layer without overlapping the pieces.
- Bake the mushrooms at 375ºF for 15 minutes, then use a fork to flip each slice over. Return to the oven for 5 to 10 more minutes, until the mushroom bacon looks darker and golden, without burning. It should feel like it's getting crispy around the edges, but it's okay if the centers are still soft. They will crisp up as they cool.
- Allow the bacon to cool completely on the pan, at least 15 minutes. Then pat with a towel to remove any excess oil and serve. Mushroom bacon has the best texture the same day you cook it, but you can store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Shoot for thin, 1/4-inch slices of shiitake caps to ensure even roasting and crisping without burning.
- Use shiitake mushrooms exclusively to achieve the natural "bacon flavor" texture; other mushrooms will not yield the same result.
- Cool the mushrooms on the baking sheet after roasting to allow edges to crisp further before serving.
- Pat the mushrooms with a towel after baking to remove excess oil for better texture.
- Consume mushroom bacon the same day for best texture; leftovers stored in airtight containers may lose crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 53mg | 2% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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