Shiitake Bacon BLT
Better than bacon. We said it.
Shiitake bacon is one of those recipes you'll make once for the novelty and then make forever because it's genuinely that good. Thinly sliced shiitake caps, tossed in tamari, smoked paprika, and a little maple syrup, roasted until they crisp up at the edges — the umami depth is extraordinary. The BLT format is just the perfect vehicle. Heirloom tomato, butter lettuce, garlic aioli on thick sourdough toast. It's a lunch that feels like a whole occasion.
Ingredients
- 3 cups Shiitake mushrooms, stems removed, caps thinly sliced
- 2 tbsp tamari or soy sauce
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Black pepper
- 4 thick slices sourdough bread, toasted
- 1 large heirloom tomato, sliced
- Butter lettuce leaves
- Garlic aioli: 3 tbsp mayo, 1 small garlic clove (grated), 1 tsp lemon juice
Instructions
- 01
Preheat oven to 375°F. Toss sliced shiitake caps with tamari, olive oil, maple syrup, smoked paprika, garlic powder, and pepper.
- 02
Spread in a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, tossing once halfway, until edges are dark and crispy.
- 03
Mix aioli ingredients and set aside.
- 04
Toast bread until golden. Spread aioli on all four slices.
- 05
Build: aioli toast, lettuce, tomato slices (seasoned with salt), a generous pile of shiitake bacon, second toast. Cut diagonally, serve immediately.
Chef's Tip
Don't crowd the baking sheet — the mushrooms need space to roast, not steam. Use two sheets if needed.
Grow Your Own Shiitake
