Shiitake Maple Bacon


  • 1 pound Shiitake Mushrooms, stems removed (save those for making veggie broth!)
  • 1/4 cup olive oil
  • 1/2 tsp pure maple syrup (for just a hint of maple sweetness)
  • 1/2 tsp soy sauce 
  • Kosher salt & pepper to taste



  1. Combine olive oil, maple syrup, and soy sauce in a small bowl
  2. Slice the mushroom caps thinly into strips (about 1/4 inch thick)
  3. Toss the mushrooms with liquid in the bowl, making more liquid as needed (the mushrooms absorb a lot)
  4. Let sit for 5-10 minutes
  5. On the stove method- Toss the mushrooms in an nonstick pan over medium heat for about 10 minutes or until desired crispness (I personally like crispy but not burnt)
  6. In the oven method- Place mushroom slices on a cookie sheet lined with parchment paper, then place in a preheated (350) oven for 10 minutes or until desired level of crispness is achieved


I found that when cooked on the stove, the mushrooms retained their moisture, texture and "mushroomy" taste more so than when cooked in the oven. If you prefer a dryer "bacon", I think the oven may be the preferred option.
Adapted from The Delicious Life