I am in no way opposed to real pork bacon (obvs)…

But every once in a while, you just want to have a legitimate excuse to exclaim, “holy shiitake!”



When pork bacon plays a supporting role in a dish, it’s really there for its salt, smoky flavor, fat and crisp texture, and (the word I hate above all words right now) the kind of “umami” derived from meat. Shiitake mushrooms have similar flavor and texture components, even the “umami” part. With a quick marinade in soy sauce, they also have salt, so shiitake mushrooms made into “bacon” work as a good substitute for bacon as bits, crumbles and lardons in dishes like, oh say, Frisee Salad or Cobb Salad.

They are also a good substitute, it seems, for fake hipster moustaches.

I know. Now you can never look at sliced shiitake mushrooms the same way again. Sorry.

