- 8 oz (0.5 lb) fresh shiitake mushrooms, stems trimmed and thinly sliced (into about 1/4″ thick strips)*
- 2 tbsp low-sodium tamari
- 1 tbsp apple cider vinegar
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp pure maple syrup
- 1 1/2 tsp extra-virgin olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp liquid smoke (optional)
- Pre-heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium-sized bowl, whisk together the tamari, apple cider vinegar, Worcestershire sauce, maple syrup, olive oil, smoked paprika, garlic powder and liquid smoke (if using).
- Place the mushrooms in a medium-sized bowl and pour the sauce over the top of the mushrooms. Gently stir to coat and marinate the mushrooms for 15-20 minutes at room temperature.
- Once marinated, spoon the mushrooms onto the parchment-lined baking sheet; reserve any leftover sauce for later/set aside. Gently spread the mushrooms in an even layer.
- Bake the mushrooms for 35 minutes. After the first 10 minutes, use a spatula to turn/flip the mushrooms. Then bake the mushrooms for another 5 minutes. Turn/flip them again and spoon any remaining sauce over the top; rotate the baking tray.
- Bake the mushrooms for an additional 20 minutes (turning/flipping every 5 minutes or so) until they are browned and crisp around the edges, but still a bit chewy in the center.
- Remove the baking sheet from the oven and allow the mushrooms to fully cool (about 10 minutes; they will crisp up a bit more as they cool). Enjoy!
- *Prior to slicing your shiitakes, wipe them clean with a damp cloth removing any visible dirt; remove stems where they meet the cap.
- Double the recipe if you plan on using this vegan shiitake “bacon” for sandwiches!
- For crispier “bacon,” you can bake your shiitakes for an additional 5 minutes or so; keep a close eye on them!