2tablespoonsolive oil, plus more for greasing the pan
1/4heaping teaspoonfine sea salt
Instructions
Preheat the oven to 375ºF and grease a large baking sheet with olive oil. On a cutting board, remove the mushroom stems, then slice the mushroom caps into 1/4-inch thin slices.
Transfer the sliced mushrooms to the greased baking sheet, and toss them with the 2 tablespoons of olive oil and salt. Use your hands to make sure they are coated evenly, then arrange them in a single layer without overlapping the pieces.
Bake the mushrooms at 375ºF for 15 minutes, then use a fork to flip each slice over. Return to the oven for 5 to 10 more minutes, until the mushroom bacon looks darker and golden, without burning. It should feel like it's getting crispy around the edges, but it's okay if the centers are still soft. They will crisp up as they cool.
Allow the bacon to cool completely on the pan, at least 15 minutes. Then pat with a towel to remove any excess oil and serve. Mushroom bacon has the best texture the same day you cook it, but you can store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Nutrition information is for half the batch, without consideration for the fact that some of the oil will remain on the pan, and not on the mushrooms. This information is automatically calculated, and is just an estimate, not a guarantee.*Do NOT substitute another mushroom in this recipe without expecting different results. Shiitake mushrooms will give you a natural "bacon flavor" when they are crispy, while other varieties of mushrooms will not.