This organic shiitake snack contains inflammatory sunflower oil, which we'll replace with heart-healthy avocado oil. The commercial version uses processed yeast extract and natural flavors that we'll substitute with clean organic nutritional yeast and real spices for authentic umami flavor without additives.
Based on: Shiitake mushroom organic
· Makes approximately 40 servings
· Serving: 30g (about 1 oz)
Why This Recipe is Seed Oil Free
Commercial Shiitake mushroom organic from Snak yard often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Shiitake mushroom organic may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds depth to the natural mushroom flavor without artificial additives
Instructions
Step 1. Preheat your oven to 275°F (135°C) and line two large baking sheets with parchment paper. If using fresh shiitake mushrooms, slice them into 1/4 inch thick pieces and pat completely dry with paper towels. If using dried shiitakes that need rehydration, soak them in warm water for 20 minutes, then squeeze out excess moisture and slice. The mushrooms must be as dry as possible for proper crisping.
Step 2. In a large mixing bowl, whisk together 180ml avocado oil, 240ml brown rice syrup, 15g sea salt, 30g nutritional yeast, 8g garlic powder, and 6g onion powder until completely smooth - this takes about 3-4 minutes of vigorous whisking. The rice syrup can be thick, so warm it slightly in the microwave for 30 seconds if needed to help it blend smoothly.
Step 3. Add the prepared shiitake mushrooms to the bowl and toss thoroughly with your hands or tongs, ensuring every piece is completely coated with the oil-syrup mixture. Let this marinate for 15 minutes to allow the flavors to penetrate the mushrooms and help them absorb the seasoning.
Step 4. Arrange the coated mushrooms in a single layer on the prepared baking sheets, making sure pieces don't overlap - overcrowding will cause steaming instead of crisping. Bake for 45-60 minutes, flipping the mushrooms every 15 minutes with a spatula to ensure even browning and crisping on all sides.
Step 5. The mushrooms are done when they're deeply golden brown, crispy to the touch, and make a slight crackling sound when tapped. They should feel dry and brittle, not soft or chewy. If some pieces finish before others, remove them and continue baking the rest. Total baking time varies based on mushroom thickness and moisture content.
Step 6. Allow the crispy mushrooms to cool completely on the baking sheets for 20-30 minutes - they'll continue crisping as they cool. Store in airtight glass containers with a silica gel packet to maintain crispness. Use 30g portions (about 1 oz) as a snack, or sprinkle over salads and soups. Properly stored snacks will stay crispy for 2-3 weeks.
Storage
Store in airtight glass containers at room temperature for up to 3 weeks. Include a food-safe silica gel packet to absorb moisture and maintain crispness. Avoid plastic containers which can make them soggy.
Cost Comparison
Cost per serving (homemade)$0.47
Cost per serving (store-bought)$1.25
Savings62%
Higher upfront ingredient costs are offset by bulk quantities lasting multiple batches. The organic, seed oil free version provides superior nutrition and ingredient quality compared to commercial versions with processed additives.