• De-stem shiitake mushrooms, saving the stems for vegetable stock or other use! Slice caps into ¼-inch strips. Toss with olive oil, soy sauce and salt. Allow mushrooms to "marinate" for about 5 minutes.

"Frying" Shiitake Bacon on the Stovetop:

• Heat grapeseed or canola in large frying pan over medium heat. Add shiitake mushrooms and cook until crisp, about 10 minutes. Remove mushrooms to a separate plate.

"Roasting" Shiitake Bacon in the Oven

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread marinated mushrooms into a single layer on parchment-lined baking sheet. Roast in oven for about 10 minutes, or until dark and very lightly crisped at edges.
• For an even stronger taste, cook until the shiitake mushrooms are really dark. And I'll be honest, I kind of like their flavor when they're almost burnt.
• Use shiitake bacon in any way you would normally use real pork bacon.