Rumor has it that this is the year for pies. Green smoothies are all the rage (posting a recipe later this month). I’ve heard that cupcakes are so last year. Bacon? So 2010. I love the idea that something can be a trend but no food, especially bacon, will fall out of favor with me. To show my love for all things bacon I decided to try to make some vegan friendly bacon.
I’ve had this recipe bookmarked for months. I must admit I’m not a huge fan of mushrooms. Other recipes took priority. I recently spotted a fresh supply of shittake mushrooms and decided to give this recipe a try.
If you like mushrooms you will love this recipe. The mushrooms had just the right amount of salt. They were crisp but not overcooked. You could still taste the texture of the mushroom but it wasn’t overpowering. I actually like my bacon to be well-done. I baked this batch for 45 minutes. If I make this again I’m going to add another 5-10 minutes to the baking time.
You can use the shiitake bacon as a substitute for “real” bacon in almost any recipe. It would taste great in sandwiches and salads.
Shitake Bacon courtesy of Chef Elliot Prag at ScienCentral and The Natural Gourmet Institute
• 1⁄2 pound shitake mushrooms, stemmed and sliced
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon sea salt
1. Preheat oven to 350°.
2. In a bowl combine the mushrooms, oil, and salt.
3. Spread mushrooms on a parchment-lined baking sheet and place in oven.
4. Roast mushrooms until dry and crisp, stirring about every 10 minutes, approximately 45 minutes to one hour. (Oven temperatures may vary.)