We don’t usually like salty foods, but there are a few exceptions to that. This recipe is certainly one of them. They have a salty chewiness that is irresistible. They’re good with hash browns and scrambled eggs or with lettuce and tomato as a sandwich. They’re also nice when you want a little salty something on the side. They’re a bit pricey, but that’s okay sometimes.


6 ounces Fresh Portabella Mushrooms
¼ cup Tamari (less for less salty mushrooms)


Preheat the oven to 350 degrees.

Slice the portabella so they are about 1/2 inch thick. Place in a bowl or jar. I use a quart mason jar with a lid. Add the tamari. Cover the jar and gently shake or rotate. Although the jar will start out full of mushrooms, they will quickly shrink as their water is pulled out of the mushrooms. I usually let set for about half an hour, rotating from time to time.

Lightly oil a cast iron pizza pan. Remove the mushrooms from the jar, allowing them to drain most of the liquid. Set on the pizza pan in a single layer. Place in the oven and bake for 10 minutes. Use a metal spatula to turn the mushrooms over. Bake another 10 minutes then turn. When you turn them over you should notice the bottoms are starting to turn a golden brown. Bake another 5 minutes then turn. If both sides are now golden brown, remove from the oven.


For PLT sandwiches, toast the sandwich bread and top with portabellas, lettuce, tomatoes, and/or your favorite ingredients or condiments.

6 ounces of fresh shitake will make about 2 sandwiches if you use a tall loaf of almond bread. (However, that will depend on how many portabellas you place on each sandwich.)

Salty Portabella “Bakin'” Strips

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