I was really surprised the first time I ordered a B.L.T. at By Chloe. Even though they are a vegetarian restaurant, they have very successfully created the texture of bacon for their sandwich by making Mushroom Bacon. Though I have been a skeptic of some vegetarian meat substitutes in the past, I had to admit that the texture and flavor of the umami mushrooms is a very accurate substitution for bacon, and less greasy, so it actually is easier to get a crispy texture.

I love this in an omelette or breakfast sandwich.

  • 8 servings
  • 5 mins
  • 40 mins
  • 45 mins


  • 8 oz shitake mushrooms
  • olive oil
  • 1 ounce soy sauce
  • 1/4 tsp. paprika
  • 1/2 tsp. salt



  • Preheat the oven to 350 degrees.
  • Remove the stems of the shitake mushrooms and slice the caps into t1/8" thin slices.
  • Toss the sliced mushrooms with the soy sauce, paprika, and salt. It should be enough to coat the mushroom caps but not pool at the bottom of the mixing bowl.
  • Line a baking sheet with parchment paper and spray or brush with a light amount of olive oil.
  • Lay the mushrooms in a single layer close together but not touching.
  • Bake in the oven for 30 minutes, checking every 5 minutes after that. Remove when the shitake mushrooms are dehydrated and about half the thickeness they started at and dark brown.
  • Let cool for another 10 minutes, which will crisp the mushrooms.