This salty and crispy shiitake bacon is one of my favorite go-to toppings and tastes remarkably like bacon. It takes about 5 minutes to prepare before throwing in the oven. I sometimes like to enjoy it on its own as a snack or appetizer, but it also goes great on top of pasta dishes like my vegan fettuccine alfredo and shells n’ “cheese.”
Most of the shiitake bacon that I’ve had at vegan restaurants has been hard and crispy. My version is a little more tender, and preserves some of the mushroom texture. If you prefer yours to be crispy, leave it in the oven for an extra 10 minutes.
Ingredients (serves about 4 as a topping)
- 15-20 shiitake mushrooms, halved
- 2 tsp extra virgin olive oil
- 1 tbsp + 2 tsp Braggs Liquid Aminos
- 1/2 tsp liquid smoke
- Pinch sea salt
- Pinch cayenne pepper
Preheat oven to 350 degrees.
Combine the olive oil, Braggs Liquid Aminos, liquid salt, sea salt, and cayenne pepper together on a baking sheet.
Add the shiitake mushrooms and toss them in the mixture, so that they’re thoroughly coated.
Heat in oven for about 40 minutes, until slightly crispy but still tender.