Combine all of the ingredients in a large bowl, tossing to coat the mushrooms well in the bacon seasonings. Transfer to a lined baking sheet, spreading the mushrooms into a single layer.
Bake for 15 to 20 minutes, until the mushrooms are nice and crisp.
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Notes
You can substitute other mushrooms for shiitake, if you like. I find that shiitake mushrooms give you the best texture, but any sliced mushrooms will work in this recipe!Store any leftover shiitake bacon in an airtight container in the fridge. It will keep for up to 3 days. To reheat, toss leftovers back into a pan on medium-high heat with 1 tablespoon of olive oil and cook until crispy.