Updating this recipe (5/20/20) because this is a much easier, and much more energy-efficient way to make the mushroom bacon and guaranteed that you won't burn them!
2-3 (1/4 lb) shiitake mushrooms
2 tsp maple syrup
2 tsp low-sodium tamari (soy sauce)
2 tsp sunflower seed oil
1/8 tsp liquid smoke
Using a really sharp knife to cut the mushrooms in 1/8" slices.
In a bowl, mix the maple syrup, tamari, oil, and liquid smoke together until well combined.
Toss the mushroom slices into the mixture to coat evenly.
Heat up a coated pan (not Teflon!) on medium low heat. Arrange the mushroom slices in a single layer. Cook for 7-10 minutes, flipping them over halfway, until both sides are crispy.
I've been intrigued and have been wanting to make this Shiitake Mushroom Bacon for a long time, particularly every time my friend, Timothy @mississippivegan mentions it in one of his posts.. which is quite often. I've made coconut bacon before, but fancied this being a meatier, no/low fat option. Sweet, salty, smoky, and meaty, it's the perfect plant-based bacon. You won't be disappointed! Take care though, they disappear quickly!
10 fresh shiitake mushrooms
2 Tbsp oilve oil
1 tsp liquid smoke
1 Tbsp pure maple syrup
1 Tbsp low-sodium tamari
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper
Using a really sharp knife to slice the mushrooms to about 3mm (1/8") thin
In a bowl, mix the oil, maple syrup, liquid smoke and tamari together until well combined
Toss the mushroom slices into the bowl to coat evenly
Bake for 50 minutes - 1 hour until crisp, turning over once or twice during cooking. You'll know they're ready as the mushrooms will turn reddish, and will look and feel like bacon.
NOTE: This slow and steady method ensures that it doesn't burn and isn't bitter. But for a crunchy quick method, try baking them at 400°F for 10-15 minutes.