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.