This shiitake bacon is the best vegan shiitake mushroom recipe, and its job is simple: to make everything it touches taste better. Crispy, smoky, and packed with bold umami, it adds the perfect crunch to avocado toast, levels up brunch, and takes roasted Brussels sprouts to the next level.
Vegans will turn anything into bacon, and for good reason. That crispy, smoky, salty magic isn’t about the meat—it’s about the method. And when it comes to plant-based bacon, shiitake mushrooms might just be the GOAT.
Shiitakes bring the perfect balance of meaty texture, deep umami, and crispability (yep, we’re making that a word). With just a handful of ingredients and a little time in the oven, they transform into crackly, savory bites that are just as good piled onto a sandwich as they are eaten straight off the pan.
This shiitake bacon brings big, bold, smoky flavor to everything it touches—whether it’s adding crunch to a tofu scramble, lending depth to a creamy pasta, or stealing the show in a grain bowl. However you use it, expect an extra hit of crispy, umami-packed deliciousness. For more on how to cook shiitakes, check out our comprehensive guide on shiitakes!
Why You’ll Love This Shiitake Bacon Recipe
Shiitake mushrooms were practically made for this. Their naturally rich, umami-packed flavor and crisp-up potential make them a dream ingredient for plant-based bacon. With just a few pantry staples and a little time in the oven, they transform into smoky, crispy perfection—no fancy ingredients, no fuss, just straight-up deliciousness. Here’s why you’ll love it:
- It’s ridiculously crispy. Some plant-based bacon recipes lean chewy, others go brittle—this one hits the sweet spot. Shiitakes naturally crisp along the edges while staying slightly tender in the center, giving you that satisfying crunch in every bite.
- It soaks up smoky flavor like a dream. Shiitakes are flavor sponges in the best way possible. A quick marinade in a blend of liquid smoke, toasted sesame oil, and smoked paprika works its magic, infusing them with deep, savory layers that rival anything store-bought.
- No complicated steps, no frying mess. Just a simple oven bake that does all the heavy lifting. Toss everything together, spread them out, and crispy, smoky perfection awaits. Bonus: your kitchen will smell incredible while they bake.
- It makes everything taste more interesting. Avocado toast? Next level. Tofu scramble? Instant upgrade. Grain bowls, pasta, soup, sandwiches? Shiitake bacon brings an extra hit of crunch and umami magic that turns any dish into a showstopper.
- Big flavor, minimal ingredients. No long ingredient lists, no complicated techniques—just a few simple seasonings and a foolproof oven method to bring out deep, smoky, umami-packed goodness.
Key Ingredients
This is a simple recipe with just a handful of ingredients, but each one works together to turn humble shiitake mushrooms into something wildly flavorful. From deep, smoky richness to crisp, golden edges, each element is here for a specific reason. Here’s what you’ll need:
- Shiitake Mushrooms: Shiitake mushrooms are the star of this recipe, and for good reason. Known for their deep umami richness, they have a naturally firm bite that crisps up beautifully in the oven. You’ll typically find two main types: flower mushrooms (花菇), which are thicker and more structured, and winter mushrooms (冬菇), which are lighter and more delicate. Both work, but the larger, meatier flower mushrooms hold up best for that perfect crisp-chewy balance.
Why shiitakes? Unlike other mushrooms, they naturally dehydrate as they cook, intensifying their flavor while developing golden, crispy edges—making them an unbeatable base for plant-based bacon. - Olive Oil: A little fat = a lot of flavor. It helps shiitakes caramelize instead of drying out, creating crispy edges with a rich, golden finish. You could swap in avocado oil for a higher smoke point, but olive oil’s subtle fruitiness plays especially well here.
- Toasted Sesame Oil: This isn’t just about fat—it’s about depth. Toasted sesame oil brings a rich, nutty, slightly smoky undertone that pairs beautifully with the shiitakes’ natural umami. A little goes a long way!
- Liquid Smoke: The secret weapon. This adds that just-off-the-grill depth without needing a smoker. It’s literally condensed smoke from burning wood that’s pure flavor magic. If you’re skeptical, just use a little extra smoked paprika instead, but liquid smoke delivers the most authentic, bacon-y punch.
- Salt: Seems basic, but it’s doing a lot of heavy lifting. Salt draws out moisture, intensifies umami, and balances all that deep smokiness. If you want an extra punch, swap in smoked sea salt for even more depth.
- Smoked Paprika (Optional, But Recommended): A double dose of smokiness never hurt anyone. Smoked paprika boosts the bacon-like flavor, adds subtle sweetness, and gives the mushrooms a deep, golden hue as they crisp up.
Why This Works (A Little Food Science)
How to Make Shiitake Mushroom Bacon (Step-by-Step)
Making shiitake bacon is as easy as slice, season, and bake—no fancy techniques required, just a little patience while they crisp to perfection. The mushrooms soak up smoky, savory goodness, then transform into crispy, cravable bites in the oven. Here’s what you’ll do. For full recipe instructions, scroll to the end of this post!
- Step 1: Slice ‘Em Right – Thin, even slices = maximum crispiness. Slice the shiitake caps about ⅛-inch thick so they crisp up evenly. Too thick, and they stay chewy; too thin, and they can burn before developing that perfect crisp-chewy balance.
- Step 2: Build the Flavor – A quick marinade = deep, smoky layers. Toss the shiitake slices with olive oil, toasted sesame oil, liquid smoke, and a pinch of salt. Shiitakes naturally absorb flavor like a sponge, so even a short soak gives them major depth.
- Step 3: Spread ‘Em Out – No crowding = better crisping. Arrange the mushrooms in a single layer on a parchment-lined baking sheet, making sure they have space. Overlapping leads to steaming instead of crisping—we want that golden, crackly goodness.
- Step 4: Bake Low & Slow – A two-temperature bake = the ultimate texture. Start at 350°F to slowly dehydrate the mushrooms and lock in flavor, then crank it up to 375°F for that final crisp. The gradual heat change mimics the way traditional bacon crisps and deepens in flavor.
- Step 5: Let ‘Em Rest (If You Can Wait!) – Cool = even crispier. Fresh from the oven, shiitake bacon will still be a little soft. Letting them rest for 5 minutes helps them crisp up as they cool—kind of like cookies fresh from the oven.
How to Use this Vegan Shiitake Mushroom Recipe
Think of shiitake bacon as that one friend who makes every situation more fun—it just works everywhere. It adds crispy, smoky depth to breakfast plates, crunch to salads and soups, and a little something extra to sandwiches, bowls, and pasta. Whether you want it as the star of the show or just a supporting act that makes everything taste a little more interesting, here’s how to put it to work.
Breakfast & Brunch Upgrades
Mornings just got better. Shiitake bacon brings a bold, savory crunch to all your breakfast favorites:
- Tofu scramble with an upgrade: Fluffy tofu scramble is great, but with crispy shiitake bacon mixed in? That’s a next-level move.
- Avocado toast, but fancy: Pile it on with some chili flakes and a drizzle of hot maple syrup for a chef’s kiss moment.
- The ultimate breakfast sandwich: A toasted English muffin or fresh homemade biscuit, tofu egg, melty vegan cheese, and a big handful of crispy shiitakes. That’s it. That’s the sandwich.
- Savory waffles & pancakes: A little salty, a little sweet—because syrup + smoky bacon is a top-tier combo.
Salads & Soups, Elevated
Tossing in shiitake bacon is the easiest way to add crunch, depth, and that little wow moment to salads and soups:
- Vegan Caesar with a smoky twist: Who needs croutons when you have crispy shiitake magic?
- Loaded baked potato soup:The smoky, crispy topping that makes creamy potato soup a full-on experience.
- Roasted Brussels sprouts & bacon vibes: The ultimate holiday side: crispy sprouts, crispy shiitakes, and maybe a little balsamic glaze if you’re feeling extra.
Sandwiches, Burgers & Wraps, Oh My!
The key to a truly great sandwich? Texture. Shiitake bacon brings the crunch and the flavor boost:
- Vegan BLT: Smoky shiitakes, juicy tomatoes, crisp lettuce, and a swipe of vegan mayo on toasted sourdough. Classic.
- Plant-based burger topper: Layer it onto your favorite vegan burger for an extra pop of flavor and crunch.
- Wraps that don’t taste sad: Toss it into a hummus and veggie wrap for a little salty, smoky contrast.
Bowls, Pasta & Other Big-Flavored Dishes
A handful of shiitake bacon takes these from good to unforgettable:
- Indulgent pasta & carbonara: Sprinkle crispy bits over a creamy vegan pasta to add texture and depth.
- Grain bowls that don’t feel like a chore: Toss shiitake bacon into a bowl with quinoa, roasted veggies, and tahini dressing = a meal you’ll actually be excited about.
- Vegan mac & cheese topper: That creamy, cheesy bite + a little smoky crunch? Yes.
Or Just Eat It Straight Off the Pan
Not gonna lie—this stuff is hard to resist. Crispy, smoky, and packed with flavor, it somehow disappears straight from the baking sheet before it ever reaches a plate. Perfect excuse to make a second batch!
FAQs
Shiitake bacon is a crispy, smoky, umami-packed vegan bacon alternative made by marinating thinly sliced shiitake mushrooms in olive oil, liquid smoke, and seasonings before baking them to perfection.
It doesn’t taste exactly like traditional bacon, but it nails the crispy, salty, smoky magic that makes bacon so irresistible. The real star here is the deep umami flavor and satisfying crunch, making it a perfect swap in any dish that needs a little extra punch.
Shiitake mushroom stems are often too tough to eat on their own, but they can be saved and used to add flavor to homemade vegetable broth. Simply store them in a freezer bag until you’re ready to make broth.
More Mushroom Recipes To Try Next!
- Vegan Mushroom Reuben Sandwich
- Teriyaki Mushrooms
- Vegan Mushroom Stroganoff
- Oyster Mushroom Tacos with Chipotle-Lime Sauce
- Crispy Air-Fried Mushrooms
Did you make this shiitake bacon recipe? Drop a comment and leave a star rating—it helps others find the recipe, and I love hearing what you think!
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Shiitake Bacon
- Total Time: 55 minutes
- Yield: 1 cup
- Diet: Vegan
Description
Shiitake bacon is where crispy meets smoky in the best possible way. These little umami bombs soak up just the right amount of seasoning, crisp to golden perfection, and somehow disappear straight from the pan before they ever hit a plate. Give your tofu scrambles and sandwiches and instant upgrade with this vegan bacon alternative!
Ingredients
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 3/4 teaspoon liquid smoke
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon smoked paprika (optional)
- 2 cups shiitake mushroom caps, sliced thinly
Instructions
- Preheat & Prep: Preheat your oven to 350°F. Line a baking sheet with a Silpat or parchment paper and set aside.
- Make the Marinade: In a shallow glass bowl or dish, whisk together olive oil, toasted sesame oil, liquid smoke, salt, and smoked paprika (if using) until combined.
- Marinate the Shiitakes: Add the thinly sliced shiitake mushroom caps to the marinade, stirring gently to coat. Let them sit for at least 20 minutes, or up to an hour for deeper flavor.
- Bake & Flip: Arrange the marinated shiitakes in a single layer on the prepared baking sheet. Bake for 10 minutes, then flip each piece and bake for another 15 minutes.*
- Final Crisping: Increase the oven temperature to 375°F and bake for 10 more minutes. Flip once more and finish baking for another 10 minutes, keeping a close eye to prevent burning.
- Cool & Crisp: Transfer the shiitake bacon to a paper towel-lined plate to drain. As they cool, the edges will crisp up. Serve immediately or store for later!
Notes
*Baking times will differ based on the thickness and type of shiitake you are using. After baking for 15-20 minutes, just keep an eye on them to prevent burning.
How to Store Shiitake Bacon
- Fridge: Keep leftovers in an airtight container in the refrigerator for up to 5 days. For best results, store it in a paper towel-lined container to help absorb excess moisture and maintain crispiness.
How to Reheat for Maximum Crispiness
- Oven or Air Fryer (Best Method!): Heat at 350°F (175°C) for 5–7 minutes until crispy again. If using an air fryer, check at the 3-minute mark.
- Skillet: Toss it in a dry pan over medium heat for a quick re-crisp, stirring occasionally.
Additional tips:
- Avoid Washing Mushrooms: Instead of rinsing shiitake mushrooms, which can make them absorb water and hinder crispiness, gently wipe them with a damp paper towel to remove any dirt.
- Single Layer Arrangement: When placing the mushrooms on the baking sheet, ensure they are in a single layer without overlapping to promote even crisping.
- Storage Considerations: For best results, consume the shiitake bacon immediately. If storing, keep in mind that they may lose some crispiness over time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Snack
- Method: Marinated, Baked
- Cuisine: American
This post was originally published in 2013, and updated in 2025.
DEBBIE says
Thank you for sharing! Looking forward to making this.
Stuart says
This has been my go-to bacon recipe for years. It’s surprising how much the flavor of pork bacon comes from flavorings. Texture seems to be the meat’s primary function. I think shiitake is the most authentic plant-based substitute. I do have to reduce the cooking time and I also skip the sesame oil. Nonetheless, the results are always perfect. I could eat the whole recipe straight from the pan.
erin wysocarski says
Love to hear that, Stuart! I agree … it’s hard to resist eating them straight from the pan! 😉
Ramona says
I have been using this shiitake bacon recipe for years and have even passed it in to all my bacon and mushroom loving friends. I make a batch and throw them in my salads or just eat them like a snack. They are delicious and make me super happy!
David G says
Shiitake Bacon
Looks like I’m late to the party! Wow I really like this recipe!! I added the bacon pieces to a potato soup with white beans and collard greens. It really brought a flavor and texture dimension that I enjoy!
Geoffrey says
Wow, this looks both simple and delicious! I’ve made “bacon” out of tempeh before, but shiitake mushrooms would work well, can’t wait to give it a try
Diane K says
Happy dance, happy dance, happy dance…..having no patience at all and being hungry, I added the mushrooms to the seasonings (did add a little extra oil) and threw them in a non stick pan to sear on top of the stove. I hope my local grocery store can keep shiitakes in stock, because I will be making these WAY too often. Love them, thank you !
Emily Edwards says
Just made these and they turned out DELICIOUS! A couple notes: I added some coco aminos and bourbon/brown sugar rub to mine. I had to make like triple the marinade recipe for one pack of pre-sliced shiitakes. Leading me to my next note: buy a lot of mushrooms, cause they shrink! Also, I only needed to cook mine for like 20ish minutes at 350. I will definitely be making these again, next time just buying way more shiitake. I’ll have to hunt down whole ones somewhere.
Karin says
I was dubious at first, but these are really delicious. Thanks for sharing!
Pam says
I love bacon and hate the fake bacon in the grocery store so I thought I would give this a try. I just did a few mushrooms (in case I didn’t like it) and just used olive oil, liquid smoke, salt and pepper. It was really, REALLY good – I ate every one like a snack!! I will make with sesame oil too next time. It was sort of a pain turning them and I think would take a long time to turn each one if you fix a lot, could you just stir them around rather than turn one at a time? Thanks so much for a great recipe and a bacon substitute I can actually embrace!
erinwyso says
Pam, glad you enjoyed! The problem with stirring instead of flipping is that you’ll get uneven cooking. Maybe try a large spatula to slide under several mushrooms and flip that way?
Pam says
I’m going to try putting them on a cooling rack on a sheet pan and see if that works without turning them like I do my fries – hope that works!
Also – how long can you keep these in refrigerator in sealed container?
Fiona says
Hi Pam, I know this is several years later, but did using the cooling rack work for you? I can only find dehydrated shiitake mushrooms and they work well with the recipe as written, but the pieces are so small that flipping each one individually is tedious.
suzi says
your recipe is incredible!! I used big portobellos I marinated for a few hours in a ziplock bag.baked then rolled in a flour tortilla with romaine, sliced tomato and vegan mayo. absolutely fabulous!! I quadrupled the sauce with a pound of mushrooms. next time I will try it with shiitakes. thanks for this one, its a keeper!!
Laurel says
Well, I burnt them! BUT the tiny burnt pieces DO taste like bacon! Two of us ate them as condiments on a kale salad and loved it. Two didn’t like the burnt taste. So I’ll make these again, and watch more carefully. My other mistakes– I used shiitakes, but they were super small, which made even smaller bacon pieces. Nothing like the slices in the photo. Plus I waited to make it until the small shiitakes shrunk a bit in the fridge. 🙂 Can’t wait to try with larger mushrooms and I’ll use the tip to double the marinade. Thank you!!!! My vegan daughter thanks you, too!
Sandy says
Oh my. I tried making rice paper bacon and was disappointed. Then I came across this recipe and just ate half of the pan with nothing else. Thank you so much for sharing such a delicious recipe I believe my omnivore family member would also enjoy!
erinwyso says
Sandy, so happy you enjoyed! PS, I’ve eaten it straight out of the pan too!
arye says
Just tried your recipe with a little tweaking: I used 2 dried smoked chipotle peppers and an assortment of already thinly sliced dehydrated mushrooms. I covered the smoked peppers in a pot with water, cooked them on low for 20 minutes. In a separate bowl I kept the dried mushrooms. After the smoked peppers softened, I poured that liquid over the dehydrated mushrooms. In 20 minutes the mushrooms were rehydrated. I drained and squeezed the liquid off the mushrooms. When that was done, I picked up your recipe, but added 1/4 tsp of maple syrup. Following the rest of your directions, it came out the way I expected. Never done this before, but your recipe was spot on. I can almost taste recipes when I read them, I knew this was a good one.Thanks for your amazing recipe. Thinking about trying eggplant and, coconut flakes too. Hmm
erinwyso says
Arye, love your modifications and so happy you were able to create a vegan bacon to your liking! Thanks for sharing what you did. Isa Chandra has a great eggplant bacon recipe in the new edition of Vegan with a Vengeance:
https://olivesfordinner.com/2015/07/vegan-with-vengeance-10th-anniversary.html
Ana-Michy says
Thank you so much! Going vegan has never been so easy! One question, how can I do this in my dehydrator instead of my oven? Thanks again!
erinwyso says
I am not sure this would work in a dehydrator, but if you try it out with good results, I’d love to know … good luck!
masselyn says
OMG – I just tried this and I can not believe how close to bacon it is. I have tried substitutes in the frozen section of my market, and they sort of didn't sit well with me. I love the smell of bacon, and remember the taste being heaven, but the fake ones were always just a little odd to me. THIS…this is absolutely like heaven. The consistency, the taste…everything about it is exactly how I remember bacon. I tried a small batch with Shiitake I had left, and now am running to the market to get some more. Thanks so much for a superb recipe!!
erinwyso says
awesome! So happy you like, Masselyn! 🙂
Anonymous says
Hello, Have I read the quantities correctly; is it one tablespoon of olive oil and everything else is measured in teaspoons? It does not seem to make much liquid; not enough to cover all of the mushrooms. I see another reply said to use twice as much oil. Is it only the olive oil that you double or do you use twice the amount of all the ingredients? Thanks.
erinwyso says
Hi, if it's not enough liquid, feel free to double all of the marinade ingredients. I hope you enjoy!
Michelle says
Thank you so very much for sharing this unbelievable recipe! Both myself and my omniverous partner thought this was truly indistinguishable from (very, very good) bacon. I liked it so much that I made it part of my recipe for vegan potato and leek soup!
Chris Worthy says
Thanks for this wonderful recipe. I've now made it several times and it is a hit! I've used several different kinds of mushrooms – all are delicious.
cascadianabroad.com says
Amazing recipe! These were the closest thing to actual bacon I've had in five years. The cooking time was too long for me, but your comment about checking after the first 25 minutes was spot on… if only I was better at following directions, I wouldn't have ended up with half a burnt batch! 🙂 Hopefully this will help the next person. I'm not sad that I'll have to try them again very soon!
Yodamom says
This looks so delicious, just the look alone. I can't wait to make it
April Exner Nycum says
Just made this with a vegan gram flour omelette. So fantastic! Thanks for the recipe:)
maria heppler says
I just finished the baby bellas. If the shitakes are better, I will be in heaven. I had to use a double batch of marinade. I need to make more!!!!!!!!!! My kids love bacon and hate mushrooms. I guaranteed them that they will love these shrooms, if there are any left by the time I serve dinner.
maria heppler says
Thanks. I bought some babies and will make a big batch of marinade.
maria heppler says
Does it have to be shitakes? Can I use baby portebellas, or will the texture or taste be off?
erinwyso says
Hi maria, shiitakes are best for this, but if you can't get your hands on them, portobellas should produce a similar result. But I can't guarantee since I've never tried it. I would think that since portos are less porous, you would need to up the marinade level — maybe double it? Good luck!
Dawn | The Crispy Sage says
First – two cups was not nearly enough. More like 20 cups. These are so incredibly delicious. Second – I'd love to feature these in a recipe on my blog, with full credit of course. I'll shoot you an email!I need to go get more shiitake mushrooms. LOL.
snoodess says
I made these with local organic shitakes and they were gone in a flash between me and the kids. I can't wait to see if they have flower mushrooms at our local asian market. I think a little thicker would make them absolutely divine. Love this recipe! Thank you!
Anonymous says
I didn't seem to have enough liquid for the mushrooms, they only got wet on one side (I did use portabella) Do you think I should add more oil or some soy sauce? – Laura
erinwyso says
Portabellas are more porous than shiitakes, so they will soak up more liquid. I think you could just double or triple the oils and still get a good result.
Anonymous says
Are you referring to toasted sesame oil in the recipe?
erinwyso says
toasted or plain will both work here.
Anonymous says
Just out of curiousity- do you know how long they'd last after making them?? They seem like they'd be good to sort of "have on hand".
erinwyso says
I can't say for sure (I've demolished each batch I've made in one sitting), but I think that they could be refrigerated for a day or two, then recrisped in a hot skillet before serving again.
Krystal Barker-Morris says
OMG I just made these tonight and they were AMAZING!!! Thank you soo much for this creative, tasty treat! I tell you I LOVE BACON, I mean Love it so I was praying this was gonna be good, and it was!!!! From a soul food sista this bacon is on Point! It will help me as I walk this plant based journey! Again thanks! Blessings
erinwyso says
Thanks Krystal — so glad you enjoyed! : )
Anonymous says
Does it have to be sesame oil can I use something else?
erinwyso says
You can add a little extra olive oil in place of the sesame oil.
cascadianabroad.com says
Just my two cents, but I think the sesame oil gave it the "bacon-y" flavor. It was the smell that reminded me of bacon while it was cooking.
Michelle says
I replaced the sesame oil with more olive oil and it certainly still tasted like bacon to me! 🙂
smokintofu says
Looks awesome!
The Old Painted Cottage says
I just made these for my family, and it simply blew everyone away! I swear not only tastes like bacon, but it tastes BETTER than bacon!!
erinwyso says
So glad you enjoyed and thanks for the kind feedback! : )
Amy says
Incredibly good!!! Thank you!
clonmac says
Wow, I just made these tonight and I am shocked at how closely they tasted like bacon. I even fooled my girlfriend (who isn't vegan) when I had her blindly try them and she thought she ate bacon! Thanks for the recipe!
erinwyso says
Ha! I love it.
pennilessvegetarianuk says
Brilliant idea. Though unfortunately I've no idea where in the UK I can get 'liquid smoke'!
erinwyso says
Liquid smoke isn't critical here — if you have some smoked paprika, that will do, but you'll still get a crispy and savory piece without these two things.
Bee Moon says
I use smoked salt aswell as smoked paprika, you can buy it in most UK supermarkets now ?
Veg-In-Training says
These look divine! I can see so many ways to use these! Thanks for yet another delicious variation of "bacon".
Freda Love Smith says
oh, YUM, this looks incredible! I just developed a split pea soup topped with tempeh "bacon" and now I want to try substituting these, it might be even better! Thank you.
Anonymous says
I'm thinking of adding some soy sauce and putting the shiitake in a dehydrator so it is shiitake jerky.
Anonymous says
I make this with just olive oil and sea salt and it really tastes like bacon
kathleen says
Do you think you could use baby portabellas?
erinwyso says
I think they would work fine here — they are lighter and spongier (i.e. less "meaty") than shiitakes — so they may crisp up faster — just keep an eye on them to prevent burning — good luck!
Michelle says
Yes, I used baby bellas and doubled the marinade as Erin suggested in another comment–it was wonderful! I did keep a close eye on them and took them out of the oven a bit early.
Anonymous says
Simple never sounded more delicious! Hmmmm…wonder how it would taste atop of a vegan pancake cupcake with maple buttercream? I'll have to give it a try and let you know! 🙂 Thanks for posting! Netty
erinwyso says
Netty, I like the way you think. : )
masakikondo says
This looks delicious! Do you think I can make this with dry shiitake mushrooms? I barely see regular shiitake mushrooms at my local stores.
erinwyso says
Thank you! I think using dry ones would work. I would rehydrate them fully, slice, rehydrate again, pat dry, then marinate. I think it would give a different texture than with fresh, but in a good way. Good luck!
Neal says
Yes, I made some foray with dried shiitake. Just rehydrate first..
Caitlin says
wow, i'm shocked at how few ingredients go into making this! they look delicious and i REALLY need to try making them!
erinwyso says
These were fun to make — I think they would go perfect with some of your gf pancakes! ; )
Deborah Geary says
I have made this recipe more times than I can count. It is a winner EVERY time.
I just made it in the AIR FRYER!!! It turned out to be absolutely perfect, with no need for turning or stirring.
Thank you for all of your fabulous recipes, and your beautiful website!
erinwyso says
Deborah,
Oh, great idea, I will have to try that! Thanks for your kinds words, and so happy you like the recipes. 🙂
Arlene says
What temparture in the airfryer and for about hoe long?
Ann says
I was wondering about using an air fryer. What temperature did you cook them on? Did you do any substitutes? I don’t have the smoked liquid.