Almost everybody loves bacon. However, we can all agree that it’s not the best thing for us. Shiitake mushrooms, however, are packed with vitamins, minerals, antioxidants and fiber. Give Shiitake “Bacon” (a lower calorie substitute) a try—just like the real thing, it’s smoky, salty, crisp and addictive.
1 pound fresh shiitake mushrooms
1 ½ tablespoons olive oil
¼ teaspoon sea salt
Black pepper, to taste
Preheat oven to 400°.
Remove cap from mushroom. (Tip: Save the stems and make broth.)
Thinly (and as evenly as possible) slice mushrooms.
Toss mushrooms with olive oil, sea salt and pepper.
Bake for 15 to 17 minutes, stirring once midway, until mushrooms are crispy.
Enjoy as is, or as a topping for your favorite salad, breakfast dish or sandwich. For sandwiches: skip slicing the mushrooms and add a couple of minutes to the cooking time.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com