Shiitake Vegan Bacon Strips

Prep Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 mins

200g shiitake mushrooms. Discard the stems as they are woody and hard to cook. Slice the caps thinly like bacon strips; this will ensure the same crispiness. (You can store and freeze the stems to be used in broth)
2 tablespoons olive oil
1 teaspoon maple syrup or agave
2 tablespoons soy sauce (gluten-free if preferred)
1 teaspoon liquid smoke

Preheat the oven to 375°F (190°C). Line the baking tray with parchment paper. While the oven heats, slice the mushrooms and discard the stems.
Add the olive oil, maple syrup, soy sauce, and liquid smoke to a medium bowl and mix well. Add the sliced shiitake caps and gently toss to coat them evenly.
Spread the strips in a single layer evenly over the prepared baking tray. Bake for 25 – 30 minutes until they have reduced in size and are a dark golden-brown. Stop in-between once or twice to stir.
After removing them from the oven, let them cool slightly as they will get more crispy. Enjoy right away or store them in an air-tight container in the fridge for up to 4 days, to be used whenever you like.