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shiitake bacon in a bowl
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4.77 from 13 votes

Shiitake Bacon (Vegan Bacon Bits)

These little umami bombs do taste a fair amount like bacon, but I sometimes prefer to think of them in their own glory, showering eggs, risottos and pastas, or whatever meals you like with savory love. Whatever you call them and however you use them, they're undeniably delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauces and Condiments
Cuisine: American
Keyword: shiitake bacon, vegan bacon bits)
Calories: 80kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 10 ounces (284 grams) sliced shiitake mushrooms
  • 2 tablespoons (30 ml) safflower oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375°F with a rack in the center.
  • Place sliced shiitakes onto a rimmed sheet pan lined with parchment.
  • Add the oil, smoked paprika, and salt. Toss thoroughly to coat.
  • Spread shiitakes into a single, fairly even layer. They will shrink a lot while cooking, but try not to crowd them anyway.
  • Bake for about 30 minutes, until many of the bits are quite crispy and others a little softer. (See note 4.)
  • Let cool slightly before serving.

Notes

  1. I tend to buy shiitake mushrooms pre-sliced for this recipe. It cuts down on prep time, and they're often, surprisingly, a better value, since the tough, heavy stems of whole shiitakes get discarded. If you use whole mushrooms to slice yourself, buy extra to account for the weight of the stems.
  2. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
  3. Use sweet (not hot) smoked paprika to contribute bacon's signature smokiness without any spiciness.
  4. Ovens vary, and preferences on how crispy to make shiitake bacon vary, too. Start checking as early as 15 minutes into cooking time and remove from the oven when they're done to your liking.
  5. I rarely have leftovers, but if you do, store tightly covered in the fridge for up to a week and pop in the toaster oven to re-crisp.
  6. Shiitake bacon has made the rounds, but I first got the idea to incorporate smoked paprika from Joy Manning.
I originally published this recipe in 2015. I've updated the post and recipe for clarity.

Nutrition

Calories: 80kcal | Carbohydrates: 3.8g | Protein: 1.3g | Fat: 7.1g | Fiber: 1.4g