Growing up I HATED anything to do with mushrooms.  Strong word, I know, but it’s true. 

When I waitressed I would almost vomit if a mushroom touched my hand if I was serving a mushroom burger.

Then, something happened.

When I was changing my eating habits, I took cooking classes with Christina Pirello, who became a friend and mentor.

During one of those classes she made a dish with shiitake mushrooms and I remember sitting there thinking “ugh…ok, it’s time to put your big girl panties on and try something new.”

I did just that and feel in love with Shiitakes…and then other mushrooms.

Fast forward to when I was at The Natural Gourmet Institute and learned how to make these.  Holy cow…it took shiitake mushrooms to a whole new level.

Many people call these delicious bites of goodness Shiitake Bacon.  If you like the taste of bacon, you will LOVE these.

Use them for a garnish, in salads, as a snack or on a sandwich with avocado….any way you want, they will sure to make your mouth happy!

Crispy ShiitakesScreen Shot 2016-06-16 at 11.13.37 PM

7 oz shiitake mushrooms, stems removed, cleaned and sliced thin
2 Tablespoons olive oil
1/8 teaspoon salt

Preheat the oven to 400°.

In a mixing bowl, combine the shiitakes, olive oil and sea salt.  Toss well to evenly coat the shiitakes.

Line a baking sheet with a silicone mat or parchment paper and spread the shiitakes in one even layer.  Bake until dry and crisp, approximately 45 minutes, stirring every 15 minutes and checking during the last 15 to make sure they don’t burn.  Let cool to room temperature before storing in a covered container in the fridge (if you don’t eat them all at once).