When roasted, mushrooms become irresistibly crispy-but-chewy, salty, and slightly smoky, a taste and texture surprisingly similar to bacon. Greenwich Village restaurant By Chloe uses them in their kale caesar salad and on their mac n’ cheese, but also try them in a vegetarian BLT or to garnish soups, salads, and other dishes. Make them and watch them disappear!
1/2 pound fresh shiitake mushrooms
3 tablespoons olive oil
1/2 teaspoon tamari or soy sauce
sea salt (optional)
1. Preheat the oven to 350 F with the rack in the middle.
2. Line a baking sheet with parchment paper.
3. Remove the stems from the mushrooms and slice the caps into strips (about 1/4 inch wide). Mix the olive oil and tamari (or soy sauce) together and toss the mushrooms well.
4. Spread the mushrooms on the baking sheet (don’t crowd them together or they won’t get crisp). Roast them for about 30-45 minutes, or until they are lightly crispy and dark, stirring them once or twice as needed.
5. Add a sprinkle or two of sea salt to taste (optional).
6. Allow the mushrooms to cool before serving or storing. For additional crispiness, place them on a paper towel while they are cooling.
Any mushroom will work. Cremini mushrooms work well, but they cook faster, so check them after 15 minutes.
The mushroom pieces can be stored in the fridge for up to one week in an airtight container. They may lose their crispness in the fridge and can be reheated in the oven.