Whatever you decide to call this treat, I think you’ll agree shiitake mushrooms are never a bad idea – especially when they’re made into crispy, salty little snacks that work so well in salads, side dishes and as crunchy little gluten free toppings for soups.
In terms of your health and wellness, shiitake mushrooms pack a nutrient-dense punch – perfect for fighting inflammation, bad gut bacteria and viruses including fungus (quite ironic really, given they are part of the fungus family – the good type of fungus that is!). Shiitakes are filled with riboflavin, niacin and zinc – all kinds of wonderful things that support our body to inhibit oxidative stress. They also house all kinds of B vitamins including B2, B5 and B6, which are necessary things we need more of as we age.
Shiitake Bacon/Crispy Mushrooms
Makes: 1 baking tray’s worth
- 1 pound or 450 gms fresh shiitake mushrooms, stemmed & sliced into ¼-inch strips (fresh shiitakes are firm and never soft, wrinkled or moist)
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt
- Up to 2 teaspoons of soy sauce (or tamari if you’re allergic/intolerant to gluten). Try 1 teaspoon to begin with and add on from there if you prefer a richer flavour.
- Pre-heat a fan-forced oven to 180C (350F)
- Combine mushroom strips, oil and salt. Toss everything together with clean hands to lightly coat mushrooms (but don’t worry about coating every mushroom with the mix)
- Line a baking tray with baking paper and spread the mushroom strips out (no overlapping allowed because they need to dry out completely)
- Place tray in oven for about 20-25 mins, or until mushrooms shrink to half their in size, darken and begin to crisp up (this really depends upon how big your mushrooms are – the smaller they are, the less time it will take, so check in at the 10-minute mark).
- Once mushrooms shrink in size, darken, and become crisp, they are ready!
Danielle Shine is a Natural Foods Chef, yoga-loving wife of a talented artist. She writes regularly about health, happiness and food so we can all shine together. Through her love of cooking, she would like to inspire you to prepare, eat and enjoy real food – not stuff that comes in packets with unpronounceable names.
I’m a Natural Foods Chef, yoga-loving wife of a talented artist. Writing regularly about health, happiness and food so we can shine together.
My qualifications include –
Natural Foods Chef (Natural Gourmet Institute), New York City
Integrative Nutritionist Health Coach (Institute of Integrative Nutrition)
Vinyasa Flow Yoga (Yoga Trinity Australia)
Personal Trainer (Australian Institute of Fitness)
Bachelor or Communication, Public Relations and Management (University of Canberra, ACT)