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Crispy Shiitakes/Shiitake Bacon

Preparation 10 min Cook Time 20 min Total Time 0:30

These little umami bombs do taste reasonably like bacon, but I prefer to think of them in their own glory, showering eggs, risottos and pastas, or whatever meals you like with savory love.


  • 1 pound shiitake mushrooms
  • 1/3 cup canola or other neutral oil
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt


  • Preheat oven to 375°F with two racks close to the center. Brush any dirt off shiitakes. Remove stems and slice caps very thinly.
  • Divide shiitake slices equally between two rimmed cookie sheets. Sprinkle over each pan half the oil, half the smoked paprika, and half the salt. Toss thoroughly to coat, then spread shiitakes in a single layer without crowding.
  • Bake for about 20 minutes, until some bits are quite crispy and others a little softer. Let cool slightly before serving. I rarely have leftovers, but if you do, store tightly covered in the fridge for several days and pop in the toaster oven to re-crisp.
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    Recipe Notes

  • Shiitake bacon has made the rounds, but I first got the idea to incorporate smoked paprika from Joy Manning.
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