Makes 1 cup | Prep time: 5 minutes | Cook time: 20 minutes
I swear people mistake these for bacon all the time, which isn’t really as strange as it sounds. Mushrooms are loaded with savory umami taste, as is bacon, and baking shiitakes leaves them crispy, just like you know what. The smell of the shiitakes baking is absolutely intoxicating. Make sure that they’re lined up single-file on the baking sheet and not piled on top of each other. Otherwise, they’ll steam instead of bake.
1 pound shiitake mushrooms, stems removed and thinly sliced
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon smoked paprika
Preheat the oven to 375°F. Line a baking sheet with parchment.
Place the shiitakes in a bowl and drizzle with the olive oil, salt, and paprika, tossing until evenly coated. Arrange the mushrooms in a single layer on the prepared sheet and roast until crisp and browned, about 20 minutes. Store in an airtight container for 2 days.
Reprinted with permissions from Clean Soups, copyright © 2016 by Rebecca Katz with Mat Edelson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.