What a neat bacon alternative! Shiitake mushrooms provide a deep, savory flavor that ensures you don't miss the meaty version. You also get 6 grams of fiber from this version, whereas regular bacon has none. Shiitake mushrooms are a good non-animal source of iron, which provides oxygen to cells in the body. Vegetarians and vegans can be at risk of iron deficiency (anemia), so shiitake mushrooms are a good food to include as part of a vegetarian/vegan diet. Mushrooms are one of the few foods that naturally contain vitamin D. Vitamin D is typically made when we are exposed to sunlight, but is also present in a few foods. While all of vitamin D's roles are still being studied, evidence has shown that vitamin D is crucial for calcium absorption, leading to strong bones & teeth. Vitamin D also plays a role in our immune system, helping to fight infection. Several studies, mostly using shiitake extract, have discovered that shiitake mushrooms have both an anti-microbial and anti-viral effect (helping out our immune system!). Try using shiitake mushrooms in your everyday recipes, such as stir-fry or quesadillas.
By
Alex Lane MS, RDN/LD 
I made a batch of this bacon yesterday and used it to top my shepard’s pie tonight – delicious! I love how caramelized the mushrooms turned out, not to mention how easy this recipe was to make. The only changes I made were turning up the heat to 375 F in the last 10 minutes and cooking for 10 minutes longer in order to get my (admittedly somewhat fat) mushrooms a little crispier.
Hey there! Thanks for trying the recipe! I’m glad you liked it 🙂 I’m glad you made the changes when you baked them. Cooking time will change depending on how thick you cut them and how crunchy you like them. My boyfriend has started making these every week (obsessed a bit!) and he liked to cook them until they are just a bit burned. I like mine a little lighter. I’ve also started adding tamari or gluten free soy sauce to these and it adds a great flavor!