Remove the tough bottom halves of the shiitake stems and slice the caps with the upper halves attached into about ¼ inch thick slices. You want them to be slightly thick so once they cook up they still have some chew but not so thick that they won't become crispy. Just like traditional bacon!

In a nonstick skillet, add oil, sliced mushrooms, and a pinch of salt. Over medium-high heat, stir frequently to let the liquid escape and allow the mushrooms to become golden brown and start to crisp up around the edges. This will take about 10-12 minutes.

Reduce the heat to medium-low and add the nutritional yeast, tamari, and liquid smoke, mixing constantly as you add. Set the timer again for 2-3 minutes and continue to cook until the sliced shiitakes quite literally turn into bacon. They should become deeply golden brown and crispy. When you hold up a piece, it should not be floppy, so add more cooking time until this is achieved if 2-3 minutes is not enough.

Transfer the shiitake bacon to a bowl or plate to let cool for a few minutes and it will become even crispier. Enjoy immediately or keep in bowl at room temperature for a few hours. Read the notes below for additional storage tips.