Smoky, Crispy Shiitake "Bacon"

Name: Smoky, Crispy Shiitake "Bacon"
Prep time: 5 min
Yield: 6
Ingredients: 1 pound (454 g) shiitake mushrooms, stemmed and sliced 1/2-inch thick; 1 1/2 tablespoons (10 g) smoked paprika; Kosher salt and freshly ground black pepper to taste; 1/2 cup (120 ml) extra-virgin olive oil

Why It Works

Using a generous amount of oil in a cast iron skillet promotes browning and crisps the mushrooms.
Smoked paprika enhances their meaty flavor.
A long cook time not only improves the mushrooms' texture but also concentrates their umami.

I'm an omnivore, but I spent many years as a vegetarian and still favor plant-heavy meals—you're far more likely to find mushrooms in my fridge than meat. But I do like to bring a bit of meaty energy to vegetarian meals, and these roasted shiitakes seasoned with smoked paprika are my favorite way to do that. I use them in place of croutons on salads, stir them into noodle dishes and rice bowls, scatter them over vegetable sides and meat or fish dishes, and eat them straight out of the pan as a snack or appetizer.

Shiitakes bring serious umami to the table no matter how they're cooked, but roasting them in plenty of olive oil until they’re shriveled (in a good way!) and crispy on the edges enhances their savoriness even more. The contrast between meaty chew and crispy edges takes these mushrooms into bacon-dupe territory. I use a half cup of olive oil for a pound of mushrooms, which might sound like a lot, but it amplifies that bacony vibe by making the shiitakes unctuous and helping them crisp up around the edges. For more crispy bits, cut some of the mushrooms into 1/2-inch pieces and others into 1/4-inch pieces—the smaller ones will become crackingly crisp.

A bowl containing roasted mushrooms sliced and cooked until browned — Serious Eats / Amanda Suarez

I season the mushrooms with nothing more than smoked paprika, salt, and pepper. The paprika adds a smokiness that makes them taste even meatier, and I like to use a heavy hand with it. Feel free to mix up the spices—sometimes I add a bit of cayenne or swap the smoked paprika for chipotle powder. Recently, I used store-bought taco seasoning instead of paprika. They were delicious with a squeeze of lime juice, served alongside broiled salmon and roasted broccoli.

This recipe scales easily and requires just one pan. I season the mushrooms right in the cast iron and toss them by hand (though tongs or a spoon work too). When I'm feeling really lazy, I don't even pull out a knife and cutting board—I simply tear the mushrooms into pieces before seasoning and roasting. Then I eat them straight from the skillet and clean up by wiping the pan out instead of washing it. What can I say? I'm a lazy singleton who can very happily eat a pound of mushrooms all by myself.