Toss with the shiitake bacon and serve warm or at room temperature. SHITAKE BACON You can make shiitake mushroom bacon either on the stovetop or in the oven. Neither method is better than the other; it really just depends on what else you have going on in the kitchen at the time. If you’re already standing at the stove cooking and have an open burner, fry the shiitake mushrooms in a large pan. If the oven is already on, or all the burners are occupied with other pots and pans, “roast” the shiitake mushrooms in the oven at 350°F for a few minutes. INGREDIENTS 1/2 pound fresh shiitake mushrooms 1/4 cup olive oil 1/4 teaspoon soy sauce 1/4 teaspoon salt canola or grapeseed oil DIRECTIONS Stem shiitake mushrooms and slice caps into 1/4-inch strips. Toss with olive oil, soy sauce and salt. Allow 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.