Quick Crispy Shiitake Bacon

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Close up shot of crisp vegan mushroom bacon

This vegan bacon recipe came to be in a moment of inspiration while making pasta that needed a salty garnish. I had shiitakes on hand and the rest is history!

The result is a savory-sweet, smoky, crispy plant-based bacon that’s SO FAST to make and perfect for adding to salads, sandwiches (hello vegan BLT), pasta, and more! Just 1 pan, 7 ingredients, and 15 minutes required! Let us show you how it’s done.

Sliced shiitake mushrooms, avocado oil, tamari, maple syrup, liquid smoke, black pepper, and smoked paprika

How to Make Shiitake Bacon

How do you make mushrooms taste like bacon? It’s all about the seasonings and a method that gets them crispy and caramelized!

The smokiness comes from liquid smoke and smoked paprika, while tamari adds a salty kick, maple syrup a subtle sweetness, and black pepper that classic peppered bacon texture.

The mushrooms are cooked in a skillet (preferably cast-iron) where they soak up the flavors. They’re then transferred to the oven, which allows them to get crispy!

Sliced shiitake mushrooms in a cast iron skillet coated in seasonings

We hope you love this shiitake bacon! It’s:

Salty
Smoky
Naturally sweet
Crispy
Versatile
& SO delicious!

It would make a delicious breakfast or brunch alongside our Fluffy Vegan Scrambled Eggs, Perfect Fried Eggs (if not vegan), Southwest Tofu Scramble, and/or Best-Ever Vegan Breakfast Potatoes. It’s also perfect as a salty, umami garnish for savory dishes, such as our Roasted Butternut Squash Pasta.

More Ways to Use Vegan Bacon

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of crispy shiitake bacon

Quick Crispy Shiitake Bacon

Crispy, savory-sweet vegan bacon made from shiitake mushrooms! Just 1 pan, 15 minutes, and 7 ingredients required!
Author Minimalist Baker
Print
Fork on a plate of Crispy Shiitake Bacon
4.78 from 9 votes
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 4 (Servings)
Course Topping / Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 1/2 tsp oil (if oil-free, omit)
  • 2 cups sliced shiitake mushrooms (sliced ~1/4 inch thick // if stalk is stiff, remove)
  • 2-3 tsp tamari (or coconut aminos if soy-free, just use a bit more as it’s not as salty as tamari)
  • 1 ½ tsp maple syrup
  • 1 tsp liquid smoke
  • 1/2 tsp ground black pepper
  • 1 tsp smoked paprika

Instructions

  • Preheat oven to 400 F (204 C).
  • Heat a large rimmed oven-safe skillet (we prefer cast iron) over medium heat. Once hot, add oil, then mushrooms, tamari (starting with the lesser amount), maple syrup, liquid smoke, black pepper, and smoked paprika. Stir to coat.
  • Sauté, stirring frequently, for 2-3 minutes. Then transfer to preheated oven and bake for 10-12 minutes or until browned, dried, and slightly crispy.
  • Serve alongside vegan scrambled eggs or the perfect fried egg (if not vegan), or add to quiches, sandwiches, salads, pasta, and more!
  • Store cooled leftovers in a loosely covered (to allow some airflow) jar in the refrigerator for 3-4 days. Reheat in a 350 degree F (176 C) oven or on the stovetop over medium heat until hot. These are also delicious served at room temperature or even a bit cold. Best when fresh.

Video

Notes

*Nutrition information is a rough estimate calculated with avocado oil and the lesser amount of tamari.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 27 Carbohydrates: 4.8 g Protein: 1.1 g Fat: 0.8 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.11 g Monounsaturated Fat: 0.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 171 mg Potassium: 122 mg Fiber: 1 g Sugar: 2.4 g Vitamin A: 201.57 IU Vitamin C: 0.07 mg Calcium: 5.08 mg Iron: 0.25 mg

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My Rating:




  1. Kathleen says

    So many vegan bacon options out there but this one has to be my fav. Not too smoky or sweet and a perfect texture for my blt

  2. Lucy says

    Made for the second time today. The first was recommended as a topping on a squash noodle recipe you had (so good). Today, I made the “bacon” and used it as a pizza topping, and it was so, so good. I still haven’t found liquid smoke (maybe it’s with the BBQ sauces but I forget to check); otherwise, I follow the recipe as described. We are enjoying “meatless Mondays” with your fabulous recipes. Thank you!

  3. Georgia says

    I love this receipe. I had always loved bacon but years ago I became a vegetarian. Last night I made it for the second time and I will keep using this receipe. Thank you!

  4. McBethany says

    No crispy parts at all! I followed the recipe exactly using my well seasoned large cast iron skillet. Loved the flavor but not even the tiny pieces were crispy.

    • Support @ Minimalist Baker says

      Hi, sorry to hear that! We wonder how thinly were the mushrooms sliced? For crispier bacon, you can leave it in the oven longer, but watch closely to prevent burning.

  5. Loriel says

    I just made this with dried shiitake mushrooms. I doubled the marinade and then added 1/2 cup boiling water to the dry shiitakes. I let them marinate for several hours (because I got distracted!) and then baked them in the air fryer for 10 minutes. They are amazing!! I probably could have soaked them much shorter – they are very potent! (That’s how I like them). Hope this is helpful to everyone who was asking about dried mushrooms and air fryers.

  6. Dinie van den heuvel says

    Loved every recipe I tried so far. This one sounds delicious. Question, would it also work with dried Shiitake? I usually prefer them because they have a more in dept Flavour. Maybe if I soak and then treat them as fresh?

    • Support @ Minimalist Baker says

      We haven’t tried with dried shiitakes, but we don’t see why not. We would suggest rehydrating first. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      We haven’t tried with dried shiitakes, but we don’t see why not. We would suggest rehydrating first. Let us know if you give it a try!

  7. Michele says

    Yum. For the truly lazy like me, you can skip the stove part altogether— I just dip in the tamari mixture (omitting the liquid smoke and maple, adding balsamic, maybe miso), spread Out on an oil-sprayed sheet pan, spray the tops, then bake 350 for 45-60 minutes ( while I walk the dog!)

  8. Nora says

    The flavor on these was amazing! So tasty. They didn’t get as crispy as I was hoping though – any suggestions there?

    • Support @ Minimalist Baker says

      Hi Nora, we’re so glad you enjoy the taste! Did you use oil? If not, that would be our first suggestion to make it crispier. Otherwise, we’d suggest baking longer. If they start browning before being crispy, you can reduce the heat. Hope that helps!

  9. Nicola says

    This looks amazing abs I cannot wait to try! I’m curious to your thoughts on placing these babies in an air fryer?

    • Support @ Minimalist Baker says

      Hi Nicola, we haven’t experimented with an air fryer, but do think it would work. Let us know if you try it!

  10. Carolyn S Englar says

    This looks amazing! Two quick Qs: would it work with oyster or other types of mushrooms? And any tips for making it using an air fryer ?

    • Support @ Minimalist Baker says

      Hi Carolyn, we think it would work well for sturdier mushrooms, but oyster mushrooms may be too tender. We have a recipe for portobello bacon here. We haven’t experimented with an air fryer, so we’re not sure what to recommend in terms of specifics, but we do think it would work! Let us know if you do some experimenting!

  11. Christian says

    Looks great.
    I am so glad that you use both US and metric meassures making it much easier to realise your wonderful recipes. Just a comment: The conversion in the ingredients list is probably automatic generating some (sometimes) odd meassures like 103 grams because of the underlaying math. But when you write it in the recipe (like temperatures) it makes more sense just to write 200 and 175 instead of 204 and 176 degrees celsius. I can’t set my oven to 176 degrees ;-)
    When that is said we have made a lot of your recipes enjoying every mouthfull :-)

    • Support @ Minimalist Baker says

      Thanks for the feedback, Christian. We admittedly aren’t very familiar with metric measurements, but we’ll see if we can break the bad habit of being too precise =)

  12. Geddy says

    This is great! I do a very similar thing, but I use tempeh instead of mushrooms (shiitakes are super expensive by me). If you don’t have mushrooms but have a brick of tempeh laying around, slice it into quarter inch slices and use in place of the mushrooms – this recipe (and all the numbers too) should work perfectly. It’s good stuff!

  13. Kris says

    Could this recipe work with dried shiitakes that have been rehydrated? So interested to try this out! Thanks for the recipe.

    • Support @ Minimalist Baker says

      Oh that’s an interesting idea! We haven’t tried it, but we don’t see why not. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      We haven’t experimented with an air fryer, but do think it would work! Let us know if you try it!

  14. Sarah says

    Hi there – this looks amazing! One question though…I am on a low fodmap diet and can only really have oyster mushrooms. Can I sub them in this recipe?

    • Support @ Minimalist Baker says

      Hi Sarah, we haven’t tried this recipe with oyster mushrooms and aren’t certain. They may be a little too tender, but it’s worth a try. You also may want to bake for less time. Let us know how it goes!

      • Sarah says

        Hi There…well I have just had the best brunch ever! I have found it hard to get fresh oyster mushrooms, so used dried ones, which I rehydrated first. They worked really well…crispy, meaty-like umami yumminess. I teamed it with a toasted gluten free bun and a fried egg, which I fried in the same pan as the mushrooms while they were in the oven (with some plum cherry toms). Low FODMAP perfection 😁

  15. Doug says

    Is there a particular liquid smoke you would recommend for this recipe? I find they can vary quite a bit in flavor.