Best Crispy Roasted Shiitake Mushrooms Recipes

CRISPY SHIITAKES

Crispy Shiitakes image

Think of these shiitake crisps as your new vegan "bacon" bits and sprinkle them on our Winter Cobb Salad as well as on deviled eggs or baked potatoes with sour cream. They aren't hard to make, but watch them carefully once they're close to done as they go from burnished to burnt in seconds.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 45m

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch slice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 375°F. Toss mushrooms with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, spread in an even layer, and roast, flipping once or twice, until crispy and golden brown, 40 to 45 minutes.
Let cool completely on sheet. Store in an airtight container at room temperature up to 2 days.

ROASTED SHIITAKE MUSHROOMS

Roasted Shiitake Mushrooms image

Provided by Florence Fabricant

Categories easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Several sprigs fresh rosemary and thyme
12 ounces medium to large shiitake mushrooms, stems removed
Salt and black pepper

Steps:

Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams

CRISPY SMOKED SHIITAKES

Crispy Smoked Shiitakes image

Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from start to finish in less than a half hour. The recipe comes from a terrific vegan restaurant in Washington D.C., called Fancy Radish, by way of the chef and co-owner Rich Landau. It involves a two-step process: First you fry thinly sliced shiitakes to make them crisp, then you smoke them to make them taste like bacon. You can do the smoking in your smoker or a charcoal grill, or indoors with a handheld or stovetop smoker. You'll love the crisp crunch and rich, baconlike mouthfeel, with a smoky flavor that's similar to bacon's but with distinct mushroom overtones. Make shiitake crispy smoked shiitakes for a vegan snack or BLT, or serve it with eggs if you eat them.

Provided by Steven Raichlen

Categories vegetables, appetizer, side dish

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1/2 pound fresh shiitake mushrooms (pick the largest caps you can find)
2 cups grapeseed or canola oil, or as needed, for frying
Hardwood chips, chunks or sawdust, as needed for smoking
Sea salt

Steps:

Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.