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.

Martha Stewart Living, January/February 2021

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Credit: Con Poulos

Recipe Summary test

prep:
5 mins
total:
45 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Let cool completely on sheet. Store in an airtight container at room temperature up to 2 days.

Cook's Notes

Flip and stir the mushrooms a few times while roasting, especially toward the end of cooking, for even crispness.

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