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This shiitake bacon is the best vegan shiitake mushroom recipe! I love using this in brunch items like scrambles or in sandwiches for a smoky, meaty element. These are also perfect to use in roasted Brussels sprouts. Anything that loves a fatty, crispy, umami flavor will love this shiitake mushroom bacon!
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Shiitake Bacon: A Great Plant-Based Mushroom Bacon
Isa Chandra Moskowitz is right—vegans will make bacon out of anything. Eggplant, coconut, mushrooms and tempeh have all been used to recreate various crispy and salty bacon analogs. While some may balk at the concept, I happen to love it, as it shows that the smoky, savory and greasy quality of bacon—the aspects that make it so endearing to foodies and meat eaters—can be easily replicated using completely vegan ingredients.
Key Ingredients
This is a pretty simple and straightforward recipe. You’ll need the following ingredients to transform shiitake mushrooms into delicious shiitake bacon!
Shiitake mushrooms: I’ve seen two varieties of shiitakes in Boston’s Chinatown. There are “flower mushrooms”(花菇) large, meaty ones with thick stemsand “winter mushrooms”(冬菇) lighter, spongier ones with slender stems. I used the larger (and significantly cheaper) kind for making these, and they were perfect in this application because they are so porous.
Liquid smoke: This is a flavoring agent that imparts a smoky taste and aroma without using a smoker. Smoke from burning wood is condensed and the liquid is captured and diluted with water to make it. I love the taste and smell, and a little goes a long way. If you don’t want to use it, you can sub smoked paprika instead.
Olive oil: To add a slightly earthy and rich flavor, add olive oil. This adds a nice sheen and helps to create those crispy edges.
Toasted sesame oil: This imparts a dark and complex flavor that works really well with the olive oil and liquid smoke. As with the liquid smoke, a little goes a long way!
How to Use this Vegan Shiitake Mushroom Recipe
These come out of the oven crispy along the edges, and slightly chewier and succulent towards the center.I have eaten them straight off the baking sheet before (make a double batch!). I also love these sprinkled on top of a vegan clam chowderor split pea soup,served alongside a tofu scramble, tossed in roasted Brussels sprouts or used in a sandwich.
How to Use This Shiitake Bacon in Other Vegan Dishes
This vegan bacon is super versatile, and it can be used in so many different ways! Here are a few ways to add it to other dishes, although you may want to eat it straight off the baking sheet.
- My favorite way to use this vegan bacon is over the holidays in this Roasted Brussels Sprouts recipe. The texture of both the Brussels and shiitakes works so well together, and makes a beautiful side dish for the holiday table!
- I love a good tofu scramble, and adding it to this Easy Tofu Scramble is perfect. The eggy flavor of the tofu and the crispy edges of the shiitake bacon make a great vegan breakfast!
- This Vegan Split Pea Soup recipe is perfect as is, but is mind-blowing with some crispy vegan bacon on top.
- Feel free to use this shiitake bacon with any recipe that calls for store-bought vegan bacon, like in these Loaded Smashed Potatoes or this New England Vegan Chowder.
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Shiitake Bacon
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 9 reviews
- Author: erin wysocarski
- Total Time: 1 hours 25 minutes
- Yield: 1 cup
- Diet: Vegan
Description
Shiitake bacon is a great vegan bacon option. This vegan shiitake mushroom recipe is made with thinly sliced shiitakes which are marinated in a blend of olive oil, liquid smoke and salt. They are rich in umami flavor, with the perfect amount of smoke. Crispy around the edges and meaty towards the center, these are perfect for piling onto sandwiches, adding to tofu scrambles or tossing into roasted vegetables.
Ingredients
- 1 TB olive oil
- 1/4 tsp salt
- 3/4 tsp liquid smoke
- 1 tsp toasted sesame oil
- 1/2 tsp smoked paprika (optional)
- 2 cups shiitake mushroom caps, sliced thinly
Instructions
- Preheat oven to 350. Place a silpat over a baking sheet, set aside.
- Combine all of the ingredients except for the sliced shiitake into a shallow glass pyrex or bowl. Whisk to combine.
- Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.
- Place the shiitake in a single layer onto the silpat. Bake for 10 minutes, flip, then bake for an additional 15 minutes*. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn.
- Remove from the oven and place on paper towels to drain. As they drain, the edges will become crispy. Serve immediately.
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Snack
- Method: Marinated, Baked
- Cuisine: American
This post was last updated on March 3, 2024.
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Comments
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.
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erin wysocarski says
Love to hear that, Stuart! I agree … it’s hard to resist eating them straight from the pan! 😉
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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!
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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!Reply
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
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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 !
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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.
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Karin says
I was dubious at first, but these are really delicious. Thanks for sharing!
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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!
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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?
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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?Reply
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.
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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!!
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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!
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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!
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erinwyso says
Sandy, so happy you enjoyed! PS, I’ve eaten it straight out of the pan too!
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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
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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
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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!
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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!
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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!!
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erinwyso says
awesome! So happy you like, Masselyn! 🙂
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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.
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erinwyso says
Hi, if it's not enough liquid, feel free to double all of the marinade ingredients. I hope you enjoy!
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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!
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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.
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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!
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Yodamom says
This looks so delicious, just the look alone. I can't wait to make it
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April Exner Nycum says
Just made this with a vegan gram flour omelette. So fantastic! Thanks for the recipe:)
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maria heppler says
I just finished the baby bellas. If the sh*takes 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.
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maria heppler says
See AlsoVinegar Rolls (Grandma's Recipe)Thanks. I bought some babies and will make a big batch of marinade.
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maria heppler says
Does it have to be sh*takes? Can I use baby portebellas, or will the texture or taste be off?
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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!
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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.
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snoodess says
I made these with local organic sh*takes 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!
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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
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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.
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Anonymous says
Are you referring to toasted sesame oil in the recipe?
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erinwyso says
toasted or plain will both work here.
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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".
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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.
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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
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erinwyso says
Thanks Krystal — so glad you enjoyed! : )
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Anonymous says
Does it have to be sesame oil can I use something else?
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erinwyso says
You can add a little extra olive oil in place of the sesame oil.
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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.
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Michelle says
I replaced the sesame oil with more olive oil and it certainly still tasted like bacon to me! 🙂
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smokintofu says
Looks awesome!
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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!!
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erinwyso says
So glad you enjoyed and thanks for the kind feedback! : )
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Amy says
Incredibly good!!! Thank you!
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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!
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erinwyso says
Ha! I love it.
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pennilessvegetarianuk says
Brilliant idea. Though unfortunately I've no idea where in the UK I can get 'liquid smoke'!
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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.
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Bee Moon says
I use smoked salt aswell as smoked paprika, you can buy it in most UK supermarkets now ?
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Veg-In-Training says
These look divine! I can see so many ways to use these! Thanks for yet another delicious variation of "bacon".
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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.
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Anonymous says
I'm thinking of adding some soy sauce and putting the shiitake in a dehydrator so it is shiitake jerky.
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Anonymous says
I make this with just olive oil and sea salt and it really tastes like bacon
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kathleen says
Do you think you could use baby portabellas?
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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!
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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.
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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
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erinwyso says
Netty, I like the way you think. : )
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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.
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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!
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Neal says
Yes, I made some foray with dried shiitake. Just rehydrate first..
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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!
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erinwyso says
These were fun to make — I think they would go perfect with some of your gf pancakes! ; )
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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!
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erinwyso says
Deborah,
Oh, great idea, I will have to try that! Thanks for your kinds words, and so happy you like the recipes. 🙂
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Arlene says
What temparture in the airfryer and for about hoe long?
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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.
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