Serves 4
25 min
Smoky, Crispy Shiitake "Bacon"
Recipe GLPR8690991243ba56
Thick-sliced shiitake mushrooms are coated with smoked paprika and crisped in olive oil until golden and caramelized, creating a savory, smoky plant-based bacon substitute with a satisfying crispy texture.
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Ingredients
1 pound (454 g) shiitake mushrooms, stemmed and sliced 1/2-inch thick
1 1/2 tablespoons smoked paprika
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup (120 ml) extra-virgin olive oil
Directions
Clean the shiitake mushrooms by gently wiping with a damp cloth or soft brush to remove any debris. Remove and discard the stems, then slice the mushroom caps into even 1/2-inch-thick slices.
In a small bowl, combine the smoked paprika with a generous pinch of kosher salt and freshly ground black pepper, stirring to blend.
Sprinkle the smoked paprika mixture evenly over both sides of the mushroom slices, tossing gently to coat all pieces.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke slightly.
Working in batches if necessary to avoid crowding, add the seasoned mushroom slices to the hot oil in a single layer. Let them sear without moving them for 3-4 minutes until the bottoms turn deep golden brown and crispy.
Flip each slice carefully and cook the other side for another 3-4 minutes until equally crispy and caramelized. The edges should curl slightly and darken.
Transfer the cooked mushroom slices to a paper towel-lined plate to drain any excess oil. Season with additional salt and pepper if needed.
Serve warm while the mushroom bacon is still crispy. It can be enjoyed on its own, added to grain bowls, sandwiches, or used as a plant-based protein element in any meal.
