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I've been intrigued and have been wanting to make this Shiitake Mushroom Bacon for a long time, particularly every time my friend, Timothy @mississippivegan mentions it in one of his posts.. which is quite often. I've made coconut bacon before, but fancied this being a meatier, no/low fat option. Sweet, salty, smoky, and meaty, it's the perfect plant-based bacon. You won't be disappointed! Take care though, they disappear quickly!

 

10 fresh shiitake mushrooms

2 Tbsp oilve oil

1 tsp liquid smoke

1 Tbsp pure maple syrup

1 Tbsp low-sodium tamari

 

  • Preheat the oven to 275°F. Line 2 baking sheets with parchment paper

  • Using a really sharp knife to slice the mushrooms to about 3mm (1/8") thin

  • In a bowl, mix the oil, maple syrup, liquid smoke and tamari together until well combined

  • Toss the mushroom slices into the bowl to coat evenly

  • Bake for 50 minutes - 1 hour until crisp, turning over once or twice during cooking. You'll know they're ready as the mushrooms will turn reddish, and will look and feel like bacon. 

 

NOTE: This slow and steady method ensures that it doesn't burn and isn't bitter. But for a crunchy quick method, try baking them at 400°F for 10-15 minutes. 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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